The temperature threshold for the transformation of rutin to quercetin in Tartary buckwheat dough / Mateja Germ ... [et al.]. -- grafy, ilustr. -- Bibliografické odkazy. In: Food Chemistry. -- ISSN 0308-8146. -- Vol. 283 (2019), s. 28-31. https://doi.org/10.1016/j.foodchem.2019.01.038 potravinárstvo * obilniny * pohánka tatárska * cestá * rutín * kvercetín * teplota