Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Gabriela VLASCEANU"'
Autor:
Tatiana Eugenia SESAN, Anca SARBU, Daniela SMARANDACHE, Florin OANCEA, Anca OANCEA, Simona SAVIN, Agnes TOMA, Laura STEFAN, Georgeta NEGRU, Adriana Florentina BIRA, Gabriela VLASCEANU, Marius GHIUREA, Luiza JECU, Gelu VASILESCU, Cristian Mihai POMOHACI
Publikováno v:
Journal of Plant Development, Vol 23, Pp 97-126 (2016)
It has been performed a complex investigation – morpho-anatomical, physiological, taxonomical and phytochemical one – of Passiflora nutraceutical plants from Hofigal S.A., in the frame of project PN-II-PCCA-2013-4-0995, contract 160 (MAIA)/2014.
Externí odkaz:
https://doaj.org/article/755795203e4040dcab3a6c3bb6a913ae
Publikováno v:
Journal of Biotechnology. 280:S85-S86
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e4798169fe1d28752084c8604ee7c85
https://doi.org/10.1016/j.jbiotec.2018.06.281
https://doi.org/10.1016/j.jbiotec.2018.06.281
Publikováno v:
SIMI 2016.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::009fd30e830f2e2a4d61376696746997
https://doi.org/10.21698/simi.2016.0021
https://doi.org/10.21698/simi.2016.0021
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 34, Iss 2, Pp 9-14 (2010)
Food additives have become a way of life, creating pleasure and food request. But from the point of view of health promotion, it is necessary to demonstrate the risks and find out new possibilities for a good sensorial aspect of the food. This would
Externí odkaz:
https://doaj.org/article/5d6dcc0bfec64e3c8b71d4e8c30e65d4