Rutin content in buckwheat enriched bread and influence of its consumption on plasma total antioxidant status

Czech Journal of Food Sciences

Volumn 27, Issue SPEC. ISS., 2009, Pages

  Bojnanska T ^a   Francakova H ^a   Chlebo, P ^c   Vollmannova A ^b  

^a Department of Storing and Processing Plant Products ^*  (Slovenia)

^b Faculty of Biotechnology and Food Sciences   (Slovenia)

^c Slovak University of Agriculture   (Slovenia)

Author keywords

Buckwheat enriched bread; Rutin; Total antioxidant status

Indexed keywords

TRITICUM AESTIVUM;

EID: 68949219177     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/967-cjfs     Document Type: Conference Paper

References (19)

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