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The influence of cooking on the antioxidant properties and polyphenol content in buckwheat, barley and millet groats and the transfer of the compounds to the water
Title The influence of cooking on the antioxidant properties and polyphenol content in buckwheat, barley and millet groats and the transfer of the compounds to the water [elektronický zdroj] / Barbara Krochmal-Marczak, Barbara Sawicka Author-s Krochmal-Marczak, Barbara (Author)
Sawicka, Barbara (Author)Description ilustr., tab. Notes Popis urobený 4.11.2019 . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Potravinárstvo Slovak Journal of Food Sciences [Online]. -- ISSN 1337-0960. -- Vol. 13, no. 1 (2019), s. 759-766, online Subject-s pohánkové krúpy jačmenná krupica proso varenie polyfenoly antioxidanty Country Slovakia Language English URL https://doi.org/10.5219/1171 Database Agro-bibliography
Number of the records: 1