-
Antioksidativne lastnosti kruha, obogatenega z dodatkom kaljenih pšeničnih zrn : diplomsko delo = Antioxidant properties of bread enriched with sprouted wheat grains : B. Sc. thesisPorenta, Karmen, živilkaType of material - undergraduate thesis ; adult, seriousPublication and manufacture - Ljubljana : [K. Porenta], 2020Language - slovenianCOBISS.SI-ID - 22089987
Author
Porenta, Karmen, živilka
Other authors
Terpinc, Petra |
Smole Možina, Sonja
Topics
pšenica |
Triticum aestivum |
obogaten kruh |
kaljena pšenična zrna |
antioksidanti |
fenolne spojine |
analizne metode |
Folin-Ciocalteu |
ABTS |
DPPH |
wheat |
Triticum aestivum |
enriched bread |
germinated wheat grains |
antioxidants |
phenolic compounds |
analytical methods |
Folin-Ciocalteu |
ABTS |
DPPH
Library | Call number – location, accession no. ... | Copy status |
---|---|---|
BF, Dept. of Food Science and Technology, Lj. | Knjižnica Du1 ŽP 535 IN: 0023960 |
available - outside loan, loan period: 1 months |
BF, Dept. of Food Science and Technology, Lj. | Knjižnica Du1 ŽP 535 a IN: 0023961 |
available - outside loan, loan period: 1 months |
Shelf entry
Permalink
- URL:
Impact factor
Access to the JCR database is permitted only to users from Slovenia. Your current IP address is not on the list of IP addresses with access permission, and authentication with the relevant AAI accout is required.
Year | Impact factor | Edition | Category | Classification | ||||
---|---|---|---|---|---|---|---|---|
JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
Select the library membership card:
DRS, in which the journal is indexed
Database name | Field | Year |
---|
Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
---|---|
Porenta, Karmen, živilka | |
Terpinc, Petra | 29436 |
Smole Možina, Sonja | 07030 |
Select pickup location:
Material pickup by post
Notification
Subject headings in COBISS General List of Subject Headings
Select pickup location
Pickup location | Material status | Reservation |
---|
Please wait a moment.