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1 Ergebnisse
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Polyphenol and antioxidant properties of food obtained by t..:
Katarzyna Neffe-Skocińska
;
Marcelina Karbowiak
;
Marcin Kruk
..
http://www.sciencedirect.com/science/article/pii/S1756464623002918. , 2023
Link:
https://doi.org/10.1016/j.jff.2023.105691
RT Journal T1
Polyphenol and antioxidant properties of food obtained by the activity of acetic acid bacteria (AAB) – A systematic review
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:12bbde696dde466e8c547b82dbc0e78e&Exemplar=1&LAN=DE A1 Katarzyna Neffe-Skocińska A1 Marcelina Karbowiak A1 Marcin Kruk A1 Danuta Kołożyn-Krajewska A1 Dorota Zielińska PB Elsevier YR 2023 K1 Acetic acid bacteria (AAB) K1 Oxidative fermentation K1 Polyphenols K1 Antioxidant K1 Beverages K1 Nutrition. Foods and food supply K1 TX341-641 JF http://www.sciencedirect.com/science/article/pii/S1756464623002918 LK http://dx.doi.org/https://doi.org/10.1016/j.jff.2023.105691 DO https://doi.org/10.1016/j.jff.2023.105691 SF ELIB - SuUB Bremen
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