1. The temperature threshold for the transformation of rutin to quercetin in Tartary buckwheat dough. (15th June 2019) Authors: Germ, Mateja; Árvay, Július; Vollmannová, Alena; Tóth, Tomáš; Golob, Aleksandra; Luthar, Zlata; Kreft, Ivan Journal: Food chemistry Issue: Volume 283(2019) Page Start: 28 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗