Comparison of the Main Constituents in Two Varieties of Proso Millet Using GC-MS.

Pexová Kalinová J, Tříska J, Hořejší K

DOI: 10.3390/foods12122294
Published: 2023 Jun 7
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods12122294,
  title = {Comparison of the Main Constituents in Two Varieties of Proso Millet Using GC-MS.},
  author = {Pexová Kalinová J and Tříska J and Hořejší K},
  year = {2023},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods12122294},
  url = {https://doi.org/10.3390/foods12122294}
}

RIS

TY  - JOUR
TI  - Comparison of the Main Constituents in Two Varieties of Proso Millet Using GC-MS.
AU  - Pexová Kalinová J
AU  - Tříska J
AU  - Hořejší K
PY  - 2023
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods12122294
UR  - https://doi.org/10.3390/foods12122294
ER  -

APA

J, P. K., J, T., & K, H. (2023). Comparison of the Main Constituents in Two Varieties of Proso Millet Using GC-MS.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods12122294

Source records

pubmed · retrieved 2026-09-26T20:25:20.008Z