Biochemical Composition of Spring Barley Grain Pearled to Varying Degrees
, , y
19 ene 2018
Acerca de este artículo
Publicado en línea: 19 ene 2018
Páginas: 468 - 473
Recibido: 10 nov 2016
Aceptado: 06 dic 2017
DOI: https://doi.org/10.1515/prolas-2017-0082
Palabras clave
© 2017 Māra Bleidere et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Bleidere, Māra
Stende Research Centre, Institute of Agricultural Resources and EconomicsLatvia
Jansone, Zaiga
Stende Research Centre, Institute of Agricultural Resources and EconomicsLatvia
Grunte, Ilze
Stende Research Centre, Institute of Agricultural Resources and EconomicsLatvia
Jakobsone, Ida
Food Chemistry Centre, Department of Chemistry, University of LatviaRiga, Latvia