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Publikováno v:
Техника и технология пищевых производств, Vol 50, Iss 3, Pp 460-469 (2020)
Introduction. Bioactive compounds are a very popular topic of modern food science, especially when it concerns obtaining polyphenols from cereals. The antiradical, antioxidant, and anti-inflammatory properties of these ingredients allow them to inhib
Externí odkaz:
https://doaj.org/article/e7b32540827d456a8cd13c655aecf43f
