Choi, Ik Yong, Department of Agro-Industry, Kangwon National University, Chuncheon, 24341, Korea, Korea, Republic of
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Fagopyrum Letn. 39 Št. 1 (2022) - Articles
Incorporation of yeast and hot melt extrusion enhance contents of total polyphenol and flavonoids and antioxidant ability in buckwheat flour / Uporaba kvasa in vročega ekstrudiranja poveča vsebnost celotnih polifenolov, flavonoidov in antioksidacijsko ...
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