Effect of different levels of nitrogen on the total polyphenol and total flavonoid content of sorghum and millet flours
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10 ott 2017
INFORMAZIONI SU QUESTO ARTICOLO
Pubblicato online: 10 ott 2017
Pagine: 107 - 115
DOI: https://doi.org/10.1515/ausal-2017-0007
Parole chiave
© 2017 Sz. Jevcsák et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Jevcsák, Sz.
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen, Hungary
Murányi, E.
University of Debrecen, Institutes for Agricultural Research and Educational Farm Research Institute of Karcag
Stündl, L.
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen, Hungary
Jóvér, J.
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Water and Environmental ManagementDebrecen, Hungary
Sipos, P.
Hungary