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dc.creatorGrahovac, Nada
dc.creatorKondić-Špika, Ankica
dc.creatorSakač, Zvonimir
dc.creatorMarjanović-Jeromela, Ana
dc.creatorHristov, N.
dc.creatorKrstović, S.
dc.creatorŠunjka, D.
dc.date.accessioned2023-08-17T08:06:10Z
dc.date.available2023-08-17T08:06:10Z
dc.date.issued2016
dc.identifier.isbn978-86-7994-049-0
dc.identifier.urihttp://fiver.ifvcns.rs/handle/123456789/3721
dc.description.abstractWheat bran is specifically rich in dietary fibre, essential fatty acids and contains important quantities of starch, protein, vitamins, dietary minerals and phytic acid. It is also well known medicinally for its powerful anticarcinogenic and antioxidant properties. Wheat bran is rich source of essential fatty acids, such as linoleic acid (18:2n6) and linolenic acid (18:3n3). Inoleic acid and fatty acid of n6 and n3 series play an important role in the odulation of human metabolism. Linoleic acid is undoubtedly one of the most location of Rimski Sančevi (Vojvodina Province, Serbia) to evaluate oil tents and fatty acid profiles in a collection of 25 wheat genotypes.sr
dc.language.isoensr
dc.publisherNovi Sad : University of Novi Sad, Institute of Food Technologysr
dc.rightsopenAccesssr
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.source3rd International Congress „Food Technology, Quality and Safety” and XVII International Symposium „Feed Technology” (FoodTech2016), Novi Sad, 25 October 2016sr
dc.subjectfatty acidssr
dc.subjectwheatsr
dc.subjectwheat bransr
dc.subjectgenotypessr
dc.titleDetermination of fatty acid composition in wheat bran by gas chromatographysr
dc.typeconferenceObjectsr
dc.rights.licenseBYsr
dc.citation.epage50
dc.citation.spage50
dc.identifier.fulltexthttp://fiver.ifvcns.rs/bitstream/id/9230/bitstream_9230.pdf
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_fiver_3721
dc.type.versionpublishedVersionsr


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Приказ основних података о документу