The influence of cooking on the antioxidant properties and polyphenol content in buckwheat, barley and millet groats and the transfer of the compounds to the water

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Category:: Magazine publication
Type:: Magazine publication
Published in:: Potravinarstvo Slovak Journal of Food Sciences no. 13, edition 1, pages 759 - 766,
ISSN: 1337-0960
ISSN:: 1337-0960
Publication year:: 2019
DOI:: Digital Object Identifier (open in new tab) 10.5219/1171
Verified by:: No verification

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