Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Jiří Cimr"'
Autor:
Karel Hamouz, Jaroslava Domkářová, Zora Kotíková, Kateřina Pazderů, Jiří Cimr, Janette Musilová, Jaromír Lachman, K. Hejtmánková, V. Pivec
Publikováno v:
Food chemistry. 138(2-3)
The impact of peeling and three cooking treatments (boiling, baking and microwaving) on the content of selected phytochemicals in white-, yellow-, red- and purple-fleshed potatoes was investigated. Ascorbic acid and chlorogenic acid contents were det
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5980e2d90a92e2c33d6423793d3f5b51
https://pubmed.ncbi.nlm.nih.gov/23411230
https://pubmed.ncbi.nlm.nih.gov/23411230
Autor:
A. Svobodová, Kateřina Pazderů, Matyáš Orsák, K. Hejtmánková, Jaromír Lachman, Jiří Cimr, V. Pivec, Karel Hamouz, Janette Musilová
Publikováno v:
Scopus-Elsevier
In precise field trials in the years 2010 and 2011 the effect of genotype and location in cultivars with yellow, white, purple or red flesh on the content of chlorogenic acid (CA) and in 2011 and 2012 the effect of organic cultivation were evaluated.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da113f686f3e0a48cdbe919f788df353
http://www.scopus.com/inward/record.url?eid=2-s2.0-84887323141&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-84887323141&partnerID=MN8TOARS
