Germ, M.; Árvay, J.; Vollmannová, A.; Tóth, T.; Kreft, I.; Golob, A.
Hydrothermal Treatments Affecting the Concentration of Neochlorogenic Acid in Dough of Tartary Buckwheat. Agriculture 2020, 10, 601.
https://doi.org/10.3390/agriculture10120601
AMA Style
Germ M, Árvay J, Vollmannová A, Tóth T, Kreft I, Golob A.
Hydrothermal Treatments Affecting the Concentration of Neochlorogenic Acid in Dough of Tartary Buckwheat. Agriculture. 2020; 10(12):601.
https://doi.org/10.3390/agriculture10120601
Chicago/Turabian Style
Germ, Mateja, Július Árvay, Alena Vollmannová, Tomáš Tóth, Ivan Kreft, and Aleksandra Golob.
2020. "Hydrothermal Treatments Affecting the Concentration of Neochlorogenic Acid in Dough of Tartary Buckwheat" Agriculture 10, no. 12: 601.
https://doi.org/10.3390/agriculture10120601
APA Style
Germ, M., Árvay, J., Vollmannová, A., Tóth, T., Kreft, I., & Golob, A.
(2020). Hydrothermal Treatments Affecting the Concentration of Neochlorogenic Acid in Dough of Tartary Buckwheat. Agriculture, 10(12), 601.
https://doi.org/10.3390/agriculture10120601