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pro vyhledávání: '"Erika Svavh"'
Autor:
María Jorgelina Pérez, María Inés Isla, Ximena Valdecantos Zech, Erika Svavh, Florencia Cattaneo, Iris Catiana Zampini, Ivana Fabiola Rodriguez
Publikováno v:
Food Bioscience. 35:100546
Aloja is a beverage obtained using natural fermentation, and anapa an unfermented beverage from Prosopis alba pods. This study aimed to determine phytochemical composition and functional properties of anapa and aloja, as well as, their toxicity and s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9b54564c0d56f6d4c01c625913eb66a
https://doi.org/10.1016/j.fbio.2020.100546
https://doi.org/10.1016/j.fbio.2020.100546
