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Degradation of rutin and polyphenols during the preparation of tartary buckwheat bread
ID Vogrinčič, Maja (Author), ID Timoracká, Mária (Author), ID Melichacova, Silvia (Author), ID Vollmannová, Alena (Author), ID Kreft, Ivan (Author)

URLURL - Presentation file, Visit http://dx.doi.org/10.1021/jf9045733 This link opens in a new window

Language:English
Keywords:antioksidanti, tatarska ajda, pšenica, fagopyrum tataricum, triticum aestivum, bread, rutin, polifenoli, hplc, folin, dpph, tartary buckwheat, wheat, bread, baking rutin, quercetin, antioxidant activity, total polyphenols, dpph, folin, hplc
Work type:Not categorized (r6)
Typology:1.01 - Original Scientific Article
Organization:BF - Biotechnical Faculty
Year:2010
Number of pages:Str. 4883-4887
Numbering:Vol. 58, No. 8
PID:20.500.12556/RUL-36279 This link opens in a new window
UDC:633
ISSN on article:0021-8561
DOI:10.1021/jf9045733 This link opens in a new window
COBISS.SI-ID:6243961 This link opens in a new window
Publication date in RUL:10.07.2015
Views:1485
Downloads:749
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Record is a part of a journal

Title:Journal of agricultural and food chemistry
Shortened title:J. agric. food chem.
Publisher:American Chemical Society, Books and Journals Division
ISSN:0021-8561
COBISS.SI-ID:6323975 This link opens in a new window

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