KROCHMAL-MARCZAK, B.; SAWICKA, B. The influence of cooking on the antioxidant properties and polyphenol content in buckwheat, barley and millet groats and the transfer of the compounds to the water. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 13, n. 1, p. 759–766, 2019. DOI: 10.5219/1171. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1171. Acesso em: 17 apr. 2024.