„Combined effect of heat treatment and humidity on total polyphenol content of tartary buckwheat wholeflour“ (2016) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 40(2), S. 135–140. Verfügbar unter: https://ojs.ugal.ro/index.php/food/article/view/1523 (Zugegriffen: 2 November 2026).