Detail publikačního výsledku

Comparison of acrylamide content in ginger cakes with different kinds of spices

MARKOVÁ, L.; CIESAROVÁ, Z.; KUKUROVÁ, K.; PRZYGODZKA, M.; ZIELIŃSKI, H.; BEDNÁRIKOVÁ, A.

Originální název

Comparison of acrylamide content in ginger cakes with different kinds of spices

Anglický název

Comparison of acrylamide content in ginger cakes with different kinds of spices

Druh

Abstrakt

Originální abstrakt

Comparison of acrylamide content in ginger cakes from buckwheat flour with different kinds of spices

Anglický abstrakt

Comparison of acrylamide content in ginger cakes from buckwheat flour with different kinds of spices

Klíčová slova

acrylamide, antioxidant capacity, ginger cakes, buckwheat

Klíčová slova v angličtině

acrylamide, antioxidant capacity, ginger cakes, buckwheat

Autoři

MARKOVÁ, L.; CIESAROVÁ, Z.; KUKUROVÁ, K.; PRZYGODZKA, M.; ZIELIŃSKI, H.; BEDNÁRIKOVÁ, A.

Rok RIV

2012

Vydáno

06.07.2011

Kniha

Conference Proceedings of EuroFood Chem XVI, Translating food chemistry into health benefits

ISSN

1230-0322

Periodikum

POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES

Stát

Polská republika

Strany od

39

Strany počet

1

BibTex

@misc{BUT73893,
  author="MARKOVÁ, L. and CIESAROVÁ, Z. and KUKUROVÁ, K. and PRZYGODZKA, M. and ZIELIŃSKI, H. and BEDNÁRIKOVÁ, A.",
  title="Comparison of acrylamide content in ginger cakes with different kinds of spices",
  booktitle="Conference Proceedings of EuroFood Chem XVI, Translating food chemistry into health benefits",
  year="2011",
  journal="POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES",
  pages="1",
  issn="1230-0322",
  note="Abstract"
}