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Impact of gelatinization on common (Fagopyrum esculentum) and Tartary (Fagopyrum tataricum) buckwheat: effect on taste and flavor assessed by e-senses in relation to phenolic compounds

Crossref DOI link: https://doi.org/10.1007/s00217-022-04066-z

Published Online: 2022-07-12

Published Print: 2022-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Buratti, Susanna

Giovanelli, Gabriella

Benedetti, Simona

Marti, Alessandra
Funding

Funding for this research was provided by:

Regione Lombardia (POR FESR 2014–2020_BANDO Call HUB Ricerca e Inno)
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Article History

Received: 4 April 2022

Revised: 6 June 2022

Accepted: 11 June 2022

First Online: 12 July 2022

Declarations

:

: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

: This article does not contain any study with human participants or animals performed by any of the authors.

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