


Effect of different superfine grinding technologies on the physicochemical and antioxidant properties of tartary buckwheat bran powder. Qinglian Xu a, Ruihan Huang a, Ping Yang ab, Li Wang a, Yage Xing * a, Hong Liu a, Lin Wu ab, Zhenming Che a and Ping Zhang c a Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food …