<Record><identifier xmlns="http://purl.org/dc/elements/1.1/">URN:NBN:SI:DOC-724AB44W</identifier><date>2017</date><creator>Ikeda, Kiyokazu</creator><relation>documents/doc/7/URN_NBN_SI_doc-724AB44W_001.pdf</relation><relation>documents/doc/7/URN_NBN_SI_doc-724AB44W_001.txt</relation><format format_type="type">article</format><format format_type="extent">str. 13-18</format><format format_type="issue">vol. 34</format><identifier identifier_type="DOI">10.3986/fag0002</identifier><identifier identifier_type="ISSN">2712-2859</identifier><identifier identifier_type="COBISSID_HOST">45755949</identifier><identifier identifier_type="URN">URN:NBN:SI:doc-724AB44W</identifier><language>eng</language><publisher>Slovenska akademija znanosti in umetnosti, Razred za naravoslovne vede</publisher><source>Fagopyrum (Ljubljana)</source><rights>BY-NC-ND</rights><subject language_type_id="slv">ajda</subject><subject language_type_id="eng">alpha glucosidase inhibitor</subject><subject language_type_id="eng">buckwheat</subject><subject language_type_id="eng">diabetes mellitus</subject><subject language_type_id="slv">sladkorna bolezen</subject><subject language_type_id="eng">tartary buckwheat</subject><subject language_type_id="slv">tatarska ajda</subject><subject language_type_id="slv">zaviralci alfa-glukozidaze</subject><title>its nutritional implications</title><title>Tartary, but not common, buckwheat inhibits alfa-glucosidase activity</title></Record>