通过测定荞麦蜜在40,60,80℃加热后对DPPH自由基的清除能力和颜色的变化，研究了温度对荞麦蜂蜜抗氧化能力的影响。
The change in antioxidant activity of buckwheat honey heated at different temperatures ( 40 ° C , 60 ° C , 80 ° C ) was assessed by DPPH radical .
荞麦蜜