NUTRITIONAL AND TECHNOLOGICAL REASONS FOR EVALUATING THE ANTIOXIDANT CAPACITY OF VEGETABLE PRODUCTS.
| Autor: | Bacchiocca, M.1, Biagiotti, E.1, Ninfali, P.1 p.nanfali@uniurb.it |
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| Zdroj: | Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2006, Vol. 18 Issue 2, p209-217. 9p. |
| Databáze: | Academic Search Ultimate |
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