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Antioxidant properties and textural characteristics of processed cheese spreads enriched with rutin or quercetin: The effect of processing conditions

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ČSN ISO 690:2011 citation

Citace článku v časopise:
PŘIKRYL, Jakub, Tomáš HÁJEK, Blanka ŠVECOVÁ, Richardos-Nicolaos SALEK, Michaela ČERNÍKOVÁ, Libor ČERVENKA a František BUŇKA. Antioxidant properties and textural characteristics of processed cheese spreads enriched with rutin or quercetin: The effect of processing conditions. LWT - Food Science and Technology [online]. 2018, vol. 87, s. 266-271. [cit. 2019-07-23]. ISSN 0023-6438. Dostupné z: https://www.sciencedirect.com/science/article/pii/S0023643817306758.

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