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|a cze
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|a Kadlčíková, Anna
|4 dis
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|a Vliv stravitelnosti na uvolňování polyfenolických látek z matrice matcha čaje
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|a Effect of Digestibility on the Release of Polyphenolic Substances from the Matcha Tea
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|c 2025
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| 300 |
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|a 88 s.
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| 500 |
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|a Studijní obor: -
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|a Ústav: Ústav technologie potravin
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|a Univerzita Tomáše Bati ve Zlíně. Fakulta technologická
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| 500 |
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|a Tomas Bata University in Zlín. Faculty of Technology
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| 506 |
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|a Bez omezení
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| 653 |
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|a Camellia sinensis
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| 653 |
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|a matcha čaj
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| 653 |
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|a in vitro stravitelnost
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| 653 |
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|a volné a vázané fenolické látky
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| 653 |
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|a Folin-Ciocalteuova metoda
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| 653 |
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|a HPLC
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| 653 |
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|a Camellia sinensis
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| 653 |
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|a matcha tea
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| 653 |
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|a in vitro digestibility
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| 653 |
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|a free and bound phenolic compounds
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| 653 |
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|a Folin-Ciocalteu method
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| 653 |
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|a HPLC
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| 655 |
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|a diplomová práce
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|a Sumczynski, Daniela
|4 ths
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|a Univerzita Tomáše Bati ve Zlíně. Fakulta technologická
|4 dgg
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| 710 |
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|a Tomas Bata University in Zlín. Faculty of Technology
|4 dgg
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|u http://hdl.handle.net/10563/58382
|y Plný text v Digitální knihovně UTB
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