<Record><identifier xmlns="http://purl.org/dc/elements/1.1/">URN:NBN:SI:DOC-GZGTUMGV</identifier><date>2020</date><creator>Germ, Mateja</creator><creator>Škrabanja, Vida</creator><creator>Vombergar, Blanka</creator><relation>documents/doc/G/URN_NBN_SI_doc-GZGTUMGV_001.pdf</relation><relation>documents/doc/G/URN_NBN_SI_doc-GZGTUMGV_001.txt</relation><format format_type="issue">1</format><format format_type="volume">37</format><format format_type="type">article</format><format format_type="extent">str. 11-21</format><identifier identifier_type="DOI">10.3986/fag0013</identifier><identifier identifier_type="COBISSID_HOST">16935939</identifier><identifier identifier_type="ISSN">2712-2859</identifier><identifier identifier_type="URN">URN:NBN:SI:doc-GZGTUMGV</identifier><language>eng</language><publisher>Slovenska akademija znanosti in umetnosti, Razred za naravoslovne vede</publisher><source>Fagopyrum (Ljubljana)</source><rights>BY-NC-ND</rights><subject language_type_id="slv">ajda</subject><subject language_type_id="eng">common buckwheat</subject><subject language_type_id="slv">flavonoidi</subject><subject language_type_id="eng">flavonoids</subject><subject language_type_id="eng">hydrothermal treatment</subject><subject language_type_id="eng">milling</subject><subject language_type_id="slv">obdelava</subject><subject language_type_id="slv">poljščine</subject><subject language_type_id="eng">Tartary buckwheat</subject><title>Flavonoid concentration in milling fractions of Tartary and common buckwheat</title></Record>