Detail publikace

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

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

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

Klíčová slova

acrylamide, antioxidant capacity, ginger cakes, buckwheat

Autoři

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

Vydáno

6. 7. 2011

ISSN

1230-0322

Periodikum

Polish Journal of Food and Nutrition Sciences

Stát

Polská republika

Strany od

39

Strany do

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"
}