Combined effect of heat treatment and humidity on total polyphenol content of tartary buckwheat wholeflour

Por Andrea BRUNORI, Andrea VARGA, Szedlják ILDIKÓ, György VÉGVÁRI
Publicado em 2016-12-01

Effect of crushing and heating on the formation of volatile organosulfur compounds in garlic

Por Éva Varga-Visi, Ildikó Jócsák, Bálint Ferenc, György Végvári
Publicado em 2019-01-01

Effects of the repression of GIGANTEA gene StGI.04 on the potato leaf transcriptome and the anthocyanin content of tuber skin

Por Khongorzul Odgerel, Jeny Jose, Flóra Karsai-Rektenwald, Gitta Ficzek, Gergely Simon, György Végvári, Zsófia Bánfalvi
Publicado em 2022-05-01