THE INFLUENCE OF TEMPERATURE AND TIME ON THE STABILITY OF THE ANTIOXIDANT ACTIVITY AND COLOUR PARAMETERS OF GRAPE MARC ETHANOLIC EXTRACT.
| Autor: | CRISTEA, ELENA1 cristea.ele@gmail.com, STURZA, RODICA1, PATRAȘ, ANTOANELA2 |
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| Zdroj: | Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare. 2015, Vol. 39 Issue 2, p96-104. 9p. |
| Databáze: | Business Source Ultimate |
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