124 KB41 KB2023Asami, YuyaIkeda, KiyokazuIkeda, SayokoLin, RufaMochizuki, Mikaštevilka:1letnik:40str. 5-14DOI:10.3986/fag0029COBISSID_HOST:204511491ISSN:2712-2859URN:URN:NBN:SI:doc-4628VD24en= Slovenska akademija znanosti in umetnosti, Razred za naravoslovne vedeSlovenian Academy of Sciences and Arts, Class of Natural SciencesFagopyrum (Ljubljana)buckwheatChinacooking (buckwheat)historyJapanJaponskaKitajskakulinarika (ajda)navadna ajdazgodovinaA current review on buckwheat| historical aspects of its utilization in China and Japan, and its contribution to human nutrition| review|TEXTznanstveno časopisjejournalsSlovenian National E-content AggregatorNational and University Library of SloveniaSlovenska akademija znanosti in umetnosti (SAZU)