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The temperature threshold for the transformation of rutin to quercetin in Tartary buckwheat dough
- 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. Dostupné na internete:<https://doi.org/10.1016/j.foodchem.2019.01.038> Indexované v: SCOPUS, WoS
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