« Combined effect of heat treatment and humidity on total polyphenol content of tartary buckwheat wholeflour ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 40, no. 2 (novembre 15, 2016): 135–140. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/1523.