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Contemporary Agriculture
Volume 67 (2018): Issue 1 (March 2018)
Open Access
Green Barley as an Ingredient in Pasta: Antioxidant Activity and Sensory Characteristics Evaluation
Eva Ivanišová
Eva Ivanišová
,
Martin Košec
Martin Košec
,
Ján Brindza
Ján Brindza
,
Olga Grygorieva
Olga Grygorieva
and
Marián Tokár
Marián Tokár
| Mar 09, 2018
Contemporary Agriculture
Volume 67 (2018): Issue 1 (March 2018)
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Published Online:
Mar 09, 2018
Page range:
81 - 86
Received:
Jul 27, 2017
Accepted:
Dec 24, 2017
DOI:
https://doi.org/10.2478/contagri-2018-0012
Keywords
enriched pasta
,
polyphenols
,
flavonoids
,
chlorophyll
© 2018 Eva Ivanišová et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Eva Ivanišová
Department of Plant Storage and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra
Slovakia
Martin Košec
Department of Plant Storage and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra
Slovakia
Ján Brindza
Institute of Biodiversity Conservation and Biosafety, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra
Slovakia
Olga Grygorieva
M.M. Gryshko National Botanical Garden of Ukraine of National Academy of Sciences,
Kyiv, Ukraine
Marián Tokár
Department of Plant Storage and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra
Slovakia