Počet záznamov: 1
The temperature threshold for the transformation of rutin to quercetin in Tartary buckwheat dough
- The temperature threshold for the transformation of rutin to quercetin in Tartary buckwheat dough / Mateja Germ ... [et al.] .
In: Food Chemistry. -- ISSN 0308-8146. -- Vol. 283 (2019), s. 28-31
Kategória EPCA do 2021: ADC
https://doi.org/10.1016/j.foodchem.2019.01.038 .
Počet záznamov: 1