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Produzione Scientifica

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2016
Combined effect of heat treatment and humidity on the total polyphenol content of tartary buckwheat whole flour, Brunori, Andrea, Varga A., Ildikó S., and Végvári G. , Annals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology, Volume 40, Number 2, p.135-140, (2016)