Functional value of a talgan made from sprouted wheat and barley

by A. V. Sumina, V. I. Polonskiy, T. M. Shaldaeva
Published 2021-06-01

BREEDING FOR ANTIOXIDANT CONTENT IN GRAIN AS A PROMISING TREND IN OBTAINING HEALTHY FOOD PRODUCTS

by V. I. Polonskiy, I. G. Loskutov, A. V. Sumina
Published 2018-05-01

The study of oat varieties (Avena sativa L.) of various geographical origin for grain quality and productivity

by V. I. Polonskiy, N. A. Surin, S. A. Gerasimov, A. G. Lipshin, A. V. Sumina, S. Zute
Published 2019-10-01

Evaluation of barley genotypes for the content of <i>β</i>-glucans in grain and other valuable features in Eastern Siberia

by V. I. Polonskiy, N. A. Surin, S. A. Gerasimov, A. G. Lipshin, A. V. Sumina, S A. Zute
Published 2021-04-01