Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Nilgun H. Budak"'
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 6, Pp 469-475 (2017)
The antioxidant activity and content of phenolic substances in vegetable broths were determined. Green beans, beetroots, courgettes, onions, parsley, carrots, cabbages, celery, broccoli, spinach, cauliflowers, and tomatoes were subjected to boiling.
Externí odkaz:
https://doaj.org/article/8c676a1beb474b75ab5b7d9652caa07c
