Liquid-State Fermentation Increases the Main Components and Antioxidant Activity of Xinong 9940 Tartary Buckwheat
WANG Xuejiao, SUN Xuchun, LAN Yongli, LI Tengyu, SHI Shuai, YANG Xia, FENG Xianchao, LI Zhixi
FOOD SCIENCE . 2017, (24): 68 -73 .  DOI: 10.7506/spkx1002-6630-201724011