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pro vyhledávání: '"Dragana Kantar"'
Publikováno v:
Food Chemistry. 112:120-124
Buckwheat has a strong characteristic aroma, but its phytochemical background has not yet been fully elucidated. The aims of this study were identification and quantification of individual compounds responsible for the buckwheat aroma. Volatiles from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79d056ab99997e7791703056919a5f1b
https://doi.org/10.1016/j.foodchem.2008.05.048
https://doi.org/10.1016/j.foodchem.2008.05.048
