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Chemical composition, antioxidant properties, and in vitro digestibility of flour and ground hulls of differently coloured oat varieties
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Naziv: | Chemical composition, antioxidant properties, and in vitro digestibility of flour and ground hulls of differently coloured oat varieties | Autori: | Nikolić, Valentina ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
Godina: | 2023 | Publikacija: | XXII Congress, European Food Chemistry – EuroFoodChem, June 14-16, Belgrade Serbia, Book of Abstracts | Izdavač: | Beograd : Srpsko hemijsko društvo | Tip rezultata: | Konferencijski rad | ISBN: | 978-86-7132-083-2![]() ![]() |
Kolacija: | str. 159 | URI: | http://rik.mrizp.rs/handle/123456789/1179 https://enauka.gov.rs/handle/123456789/833263 |
Projekat: | Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, Ugovor br. 200040 (Institut za kukuruz 'Zemun polje', Beograd-Zemun) | M-kategorija: | Mp kategorija će biti prikazana naknadno. |