Polyphenolic Content, Antioxidant Activity and Anti-Glycation Effect of Bread Enriched with Buckwheat Flour
Polyphenolic Content, Antioxidant Activity and Anti-Glycation Effect of Bread Enriched with Buckwheat Flour
Khoula Begum* and Imran Khan
Inhibitory effects of raw materials and bread samples on the formation of AGEs in BSA-glucose model. Values are means ± SD of triplicate analyses.