Paznocht, Luboš <br/><br/>
Carotenoid changes of colored-grain wheat flours during bun-making.  [electronic resource] 

 -  Food chemistry  Mar 2019 
 - 725-734 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2018.11.019  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Carotenoids--chemistry<br/>Chromatography, High Pressure Liquid<br/>Color<br/>Flour--analysis<br/>Genotype<br/>Lutein--analysis<br/>Spectrophotometry, Ultraviolet<br/>Triticum--chemistry<br/>Zeaxanthins--analysis