Changes in the content of rutin and quercetin in samples of Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) from harvest to the preparation of bread

URN:NBN:SI:DOC-7PF9OPM62018Germ, MatejaLukšič, Leadocuments/doc/7/URN_NBN_SI_doc-7PF9OPM6_001.pdfdocuments/doc/7/URN_NBN_SI_doc-7PF9OPM6_001.txt159articlestr. 57-821855-79964725327URN:NBN:SI:doc-7PF9OPM6slvSlovenska akademija znanosti in umetnostiFolia biologica et geologicaBY-SAFagopyrum tataricum (L.) Gaertn.kislo testokruhikvercetinquercetinrutinsour breadTartary buckwheattatarska ajdaChanges in the content of rutin and quercetin in samples of Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) from harvest to the preparation of breadSpremembe vsebnosti rutina in kvercetina v vzorcih tatarske ajde (Fagopyrum tataricum (L.) Gaertn.) od spravila pridelka do priprave kruha