<Record><identifier xmlns="http://purl.org/dc/elements/1.1/">URN:NBN:SI:doc-3LRAQN8S</identifier><date>2019</date><creator>Gričar, Ema</creator><creator>Kolar, Mitja</creator><creator>Marolt, Gregor</creator><relation>documents/doc/3/URN_NBN_SI_doc-3LRAQN8S_001.pdf</relation><relation>documents/doc/3/URN_NBN_SI_doc-3LRAQN8S_001.txt</relation><format format_type="issue">2</format><format format_type="volume">82</format><format format_type="type">article</format><format format_type="extent">str. 51, 70-75</format><identifier identifier_type="ISSN">0033-1805</identifier><identifier identifier_type="COBISSID_HOST">1538484675</identifier><identifier identifier_type="URN">URN:NBN:SI:doc-3LRAQN8S</identifier><language>slv</language><publisher>Prirodoslovno društvo Slovenije</publisher><source>Proteus</source><rights>InC</rights><subject language_type_id="slv">fitati</subject><subject language_type_id="eng">food</subject><subject language_type_id="slv">kovinski ioni</subject><subject language_type_id="slv">kovinski kompleksi</subject><subject language_type_id="eng">metal complexes</subject><subject language_type_id="eng">metal ions</subject><subject language_type_id="eng">phytic acid</subject><subject language_type_id="slv">potenciometrija</subject><subject language_type_id="eng">potentiometry</subject><subject language_type_id="slv">živila</subject><title>Prednosti in slabosti živil, obogatenih s fitati</title></Record>