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The temperature threshold for the transformation of rutin to quercetin in Tartary buckwheat dough
Title The temperature threshold for the transformation of rutin to quercetin in Tartary buckwheat dough / Mateja Germ ... [et al.] Author-s Germ, Mateja (Author) Árvay, Július, ; SPUFBP02 (Author) Vollmannová, Alena, ; SPUFBP02 (Author) Tóth, Tomáš, ; SPUFBP02 (Author) Golob, Aleksandra (Author) Luthar, Zlata (Author) Kreft, Ivan, (Author) Description grafy, ilustr. Notes Bibliografické odkazy In Food Chemistry. -- ISSN 0308-8146. -- Vol. 283 (2019), s. 28-31 Category of Publication Activity ADC Subject-s potravinárstvo obilniny pohánka tatárska cestá rutín kvercetín teplota Country Netherlands Language English URL https://doi.org/10.1016/j.foodchem.2019.01.038 Database Agro-bibliography
Number of the records: 1