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pro vyhledávání: '"Jindřiška Vábková"'
Autor:
Jindřiška Vábková, J. Neugebauerová
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 60, Iss 1, Pp 167-172 (2012)
In this study there were evaluated total phenolic and flavonoid contents, and ferric reducing antioxidant power (FRAP) of 3 herbs species, that are commonly used in fresh stage (summer savory – Satureja hortensis L., marjoram – Majorana hortensis
Externí odkaz:
https://doaj.org/article/d56c422a314141fd85692f287c0a738f
Autor:
Jindřiška Vábková, J. Neugebauerová
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 60, Iss 1, Pp 167-172 (2012)
In this study there were evaluated total phenolic and flavonoid contents, and ferric reducing antioxidant power (FRAP) of 3 herbs species, that are commonly used in fresh stage (summer savory – Satureja hortensis L., marjoram – Majorana hortensis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39422a15ec22eb39005bb11e8eaa6dd0
https://doi.org/10.11118/actaun201260010167
https://doi.org/10.11118/actaun201260010167
Publikováno v:
Molecules, Vol 17, Iss 6, Pp 6672-6683 (2012)
On a global scale, people are demanding more attractive and tasty food. Both the quality of foodstuffs and aesthetic aspects contribute to the appearance of consumed meals. The attraction and appeal of individual dishes could be enhanced by edible fl
Externí odkaz:
https://doaj.org/article/f603553239ab4048a8bbafbeea9841aa