Maja Vogrinčič (Author), Mária Timoracká (Author), Silvia Melichacova (Author), Alena Vollmannová (Author), Ivan Kreft (Author)

Abstract

Degradation of rutin and polyphenols during the preparation of tartary buckwheat bread

Keywords

antioksidanti;tatarska ajda;pšenica;fagopyrum tataricum;triticum aestivum;bread;rutin;polifenoli;hplc;folin;dpph;tartary buckwheat;wheat;baking rutin;quercetin;antioxidant activity;total polyphenols;

Data

Language: English
Year of publishing:
Typology: 1.01 - Original Scientific Article
Organization: UL BF - Biotechnical Faculty
UDC: 633
COBISS: 6243961 Link will open in a new window
ISSN: 0021-8561
Views: 1402
Downloads: 747
Average score: 0 (0 votes)
Metadata: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Other data

Secondary language: English
Type (COBISS): Not categorized
Pages: str. 4883-4887
Volume: ǂVol. ǂ58
Issue: ǂNo. ǂ8
Chronology: 2010
DOI: 10.1021/jf9045733
ID: 1032358