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Publisher Summary Cereal-based beverages have a huge potential as functional food. They can serve as carriers for a range of functional compounds, for example antioxidants, dietary fiber, minerals, probiotics, and vitamins. However, more research is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6377937fc9793327c81618ebb401a38
https://doi.org/10.1016/b978-012373739-7.50018-6
https://doi.org/10.1016/b978-012373739-7.50018-6
Autor:
Elke K. Arendt, S.R. Bean, James N. BeMiller, Emmerich Berghofer, Joe Bogue, Carlo Catassi, Christophe M. Courtin, Fabio Dal Bello, Maria De Angelis, Jan A. Delcour, Hertha Deutsch, Raffaella Di Cagno, M. Naushad Emmambux, Alessio Fasano, Eimear Gallagher, Marco Gobbetti, Hans Goesaert, Heereluurt Heeres, Florian Hübner, Anu Kaukovirta-Norja, Alan L. Kelly, Stefan Kreisz, Pekka Lehtinen, Cristina Marco, Michelle M. Moore, Andrew Morrissey, Blaise P. Nic Phiarais, Roland Poms, Carlo Giuseppe Rizzello, Cristina M. Rosell, T.J. Schober, Regine Schoenlechner, Susanne Siebenhandl, Tuula Sontag-Strohm, Douglas Sorenson, Constantinos E. Stathopoulos, John R.N. Taylor, Jan-Willem van der Kamp, Herbert Wieser, Martin Zarnkov
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce6cf35234c61098c593343d8329cefe
https://doi.org/10.1016/b978-012373739-7.50001-0
https://doi.org/10.1016/b978-012373739-7.50001-0