Publication detail
Comparison of acrylamide content in ginger cakes with different kinds of spices
MARKOVÁ, L. CIESAROVÁ, Z. KUKUROVÁ, K. PRZYGODZKA, M. ZIELIŃSKI, H. BEDNÁRIKOVÁ, A.
Original Title
Comparison of acrylamide content in ginger cakes with different kinds of spices
Type
abstract
Language
English
Original Abstract
Comparison of acrylamide content in ginger cakes from buckwheat flour with different kinds of spices
Keywords
acrylamide, antioxidant capacity, ginger cakes, buckwheat
Authors
MARKOVÁ, L.; CIESAROVÁ, Z.; KUKUROVÁ, K.; PRZYGODZKA, M.; ZIELIŃSKI, H.; BEDNÁRIKOVÁ, A.
Released
6. 7. 2011
ISBN
1230-0322
Periodical
Polish Journal of Food and Nutrition Sciences
State
Republic of Poland
Pages from
39
Pages to
39
Pages count
1
BibTex
@misc{BUT73893,
author="MARKOVÁ, L. and CIESAROVÁ, Z. and KUKUROVÁ, K. and PRZYGODZKA, M. and ZIELIŃSKI, H. and BEDNÁRIKOVÁ, A.",
title="Comparison of acrylamide content in ginger cakes with different kinds of spices",
booktitle="Conference Proceedings of EuroFood Chem XVI, Translating food chemistry into health benefits",
year="2011",
journal="Polish Journal of Food and Nutrition Sciences",
pages="1",
issn="1230-0322",
note="abstract"
}