1. Chicken Egg Proteins and Derived Peptides with Antioxidant Properties
   Sara Benedé et al, 2020, Foods CrossRef
2. Acute and Subacute Toxicity Studies on Rutin-Rich Tartary Buckwheat Dough in Experimental Animals
   Tatsuro SUZUKI et al, 2015, Journal of Nutritional Science and Vitaminology CrossRef
3. Study on Hyperspectral Monitoring Model of Total Flavonoids and Total Phenols in Tartary Buckwheat Grains
   Chenbo Yang et al, 2023, Foods CrossRef
4. A study on the physical properties, palatability and antioxidative activity of cookies including heat-moisture treated tartary buckwheat flour
   Yuko Hisamatsu et al, 2011, Journal for the Integrated Study of Dietary Habits CrossRef
5. Antioxidant Stress and Anti-Inflammatory Activities of Egg White Proteins and Their Derived Peptides: A Review
   Na Zhou et al, 2022, Journal of Agricultural and Food Chemistry CrossRef
6. Impact of Different Sugar Types and Their Concentrations on Salted Duck Egg White Based Meringues
   Somwang Lekjing et al, 2022, Foods CrossRef