Inulin (Slovenian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Inulin" in Slovenian language version.

Last modified: 11:43:39, 29 December 2025 (UTC)

Ref.Un. Ref.Website

Global rank Slovenian rank

41vsi-zdravi.org

low place

3,594^th place

31mb-lekarne.si

low place

2,300^th place

5^th place

5^th place

6,990^th place

36^th place

11web.archive.org

1^st place

1^st place

mb-lekarne.si (Global: low place; Slovenian: 2,300^th place)

Hrana črevesnih bakterij^{[mrtva povezava]}. Mariborske lekarne.

nih.gov (Global: 5^th place; Slovenian: 5^th place)

ncbi.nlm.nih.gov

Kazuyoshi Ohta; Shigeyuki Hamada; Toyohiko Nakamura (1992). »Production of High Concentrations of Ethanol from Inulin by Simultaneous Saccharification and Fermentation Using Aspergillus niger and Saccharomyces cerevisiae«. Applied and Environmental Microbiology. 59 (3): 729–733. PMC 202182. PMID 8481000.

pubmed.ncbi.nlm.nih.gov

Kazuyoshi Ohta; Shigeyuki Hamada; Toyohiko Nakamura (1992). »Production of High Concentrations of Ethanol from Inulin by Simultaneous Saccharification and Fermentation Using Aspergillus niger and Saccharomyces cerevisiae«. Applied and Environmental Microbiology. 59 (3): 729–733. PMC 202182. PMID 8481000.

uni-lj.si (Global: 6,990^th place; Slovenian: 36^th place)

aas.bf.uni-lj.si

Golob T. s sod. (2004). »Sensory acceptability of chocolate with inulin^a.« Acta agriculturae slovenica 83(2). Arhivirano 2006-02-13 na Wayback Machine.

vsi-zdravi.org (Global: low place; Slovenian: 3,594^th place)

Kaj je inulin^{[mrtva povezava]}

web.archive.org (Global: 1^st place; Slovenian: 1^st place)

Golob T. s sod. (2004). »Sensory acceptability of chocolate with inulin^a.« Acta agriculturae slovenica 83(2). Arhivirano 2006-02-13 na Wayback Machine.