Degradation of rutin and polyphenols during the preparation of tartary buckwheat breadVogrinčič, Maja (Avtor) Timoracká, Mária (Avtor) Melichacova, Silvia (Avtor) Vollmannová, Alena (Avtor) Kreft, Ivan (Avtor) antioksidantitatarska ajdapšenicafagopyrum tataricumtriticum aestivumbreadrutinpolifenolihplcfolindpphtartary buckwheatwheatbreadbaking rutinquercetinantioxidant activitytotal polyphenolsdpphfolinhplc20102015-07-10 12:26:54Delo ni kategorizirano36279UDK: 633ISSN pri članku: 0021-8561DOI: 10.1021/jf9045733COBISS_ID: 6243961OceCobissID: 6323975sl