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Autor:
Daniel Bátora, Ágnes Dienes-Nagy, Liming Zeng, Christian E. Gerber, Jérôme P. Fischer, Martin Lochner, Jürg Gertsch
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101592- (2024)
Tannins are chemically diverse polyphenols in plant-derived products that not only show diverse biological activities but also play a crucial role in determining the sensory attributes of food and beverages. Therefore, their accurate and cost-effecti
Externí odkaz:
https://doaj.org/article/d5fcab5656db494b9c7ac8e066ac4186