Malting, germination, and fermentation influence on the thermochemical, functional, anti-nutritional, and antimicrobial properties of buckwheat flour: an untargeted HRAMS-based metabolite study
- DOI
- 10.1016/j.foodres.2026.120867
- Published
- 2026-12
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120867,
title = {Malting, germination, and fermentation influence on the thermochemical, functional, anti-nutritional, and antimicrobial properties of buckwheat flour: an untargeted HRAMS-based metabolite study},
author = {Kumari Amita Singh and Raj Kumar Duary and Sunil Kumar and Anchal Singh},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120867},
url = {https://doi.org/10.1016/j.foodres.2026.120867}
}RIS
TY - JOUR TI - Malting, germination, and fermentation influence on the thermochemical, functional, anti-nutritional, and antimicrobial properties of buckwheat flour: an untargeted HRAMS-based metabolite study AU - Kumari Amita Singh AU - Raj Kumar Duary AU - Sunil Kumar AU - Anchal Singh PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120867 UR - https://doi.org/10.1016/j.foodres.2026.120867 ER -
APA
Singh, K. A., Duary, R. K., Kumar, S., & Singh, A. (2026). Malting, germination, and fermentation influence on the thermochemical, functional, anti-nutritional, and antimicrobial properties of buckwheat flour: an untargeted HRAMS-based metabolite study. Food Research International. https://doi.org/10.1016/j.foodres.2026.120867
Source records
- crossref · retrieved 2026-11-10T16:38:05.144Z