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1 Ergebnisse
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The Impact of Processing Parameters on the Content of Pheno..:
Oniszczuk, Anna
;
Kasprzak, Kamila
;
Wójtowicz, Agnieszka
..
Molecules. 24 (2019) 7 - p. 1262 , 2019
Link:
https://doi.org/10.3390/molecules24071262
RT Journal T1
The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_molecules24071262&Exemplar=1&LAN=DE A1 Oniszczuk, Anna A1 Kasprzak, Kamila A1 Wójtowicz, Agnieszka A1 Oniszczuk, Tomasz A1 Olech, Marta PB MDPI AG YR 2019 SN 1420-3049 JF Molecules VO 24 IS 7 SP 1262 LK http://dx.doi.org/https://doi.org/10.3390/molecules24071262 DO https://doi.org/10.3390/molecules24071262 SF ELIB - SuUB Bremen
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