- The temperature threshold for the transformation of rutin to querceti…
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The temperature threshold for the transformation of rutin to quercetin in Tartary buckwheat dough

  1. GERM, Mateja et al. The temperature threshold for the transformation of rutin to quercetin in Tartary buckwheat dough. In Food Chemistry. ISSN 0308-8146, 2019, vol. 283, s. 28-31. Available on Internet:<https://doi.org/10.1016/j.foodchem.2019.01.038> Indexované v: SCOPUS, WoS
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