Number of the records: 1
The temperature threshold for the transformation of rutin to quercetin in Tartary buckwheat dough
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$a The temperature threshold for the transformation of rutin to quercetin in Tartary buckwheat dough / $c Mateja Germ ... [et al.] 300 $b grafy, ilustr. 504 $a Bibliografické odkazy 650 07
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$7 spu_us_auth*0252967 $a cestá $2 NI001PH 650 07
$7 spu_us_auth*0349284 $a rutín $2 NI001PH 650 07
$7 spu_us_auth*0348619 $a kvercetín $2 NI001PH 650 07
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$7 spu_us_auth*0014122 $a Tóth, Tomáš, $d 1973- $u SPUFBP02 $4 aut $9 14 $X 1493 700 1-
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$7 spu_us_auth*0421090 $a Luthar, Zlata $4 aut $9 14 700 1-
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$w spu_us_epca*084256 $t Food Chemistry $x 0308-8146 $7 nnas $d Amsterdam : Elsevier $g Vol. 283 (2019), s. 28-31 856 4-
$u https://doi.org/10.1016/j.foodchem.2019.01.038
Number of the records: 1