Partial decomposition of Tartary buckwheat and grape seed flavonoids during the preparation of pasta

Periodicum Biologorum · Published 2026-05-13 · DOI 10.18054/pb.v127i3-4.34742

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Authors (6)

Blanka Vombergar, Aleksandra Golob, Martin Šala, Ivan Kreft, Nataša Pem Rebernik, Mateja Germ

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Publication details

Year

2026

Citation

Vombergar, B., Golob, A., Šala, M., et al. (2026). Partial decomposition of Tartary buckwheat and grape seed flavonoids during the preparation of pasta. Periodicum Biologorum. https://doi.org/10.18054/pb.v127i3-4.34742

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