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NUTRITIONAL AND TECHNOLOGICAL REASONS FOR EVALUATING THE ANTIOXIDANT CAPACITY OF VEGETABLE PRODUCTS.
Publikováno v:
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2006, Vol. 18 Issue 2, p209-217. 9p.
Autor:
Bacchiocca, M., Giorgini, S., Biagiotti, E., Antonelli, A., Servili, Maurizio, Esposto, Sonia, Selvaggini, Roberto, Brandi, G., Ninfali, P.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a77bf753cfb9c6d5a0733a8429ab1fc3
https://hdl.handle.net/11576/1884455
https://hdl.handle.net/11576/1884455