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Variation in the Content of Bioactive Compounds in Infusion..:
Magdalena Jeszka-Skowron
;
Agnieszka Zgoła-Grześkowiak
;
Robert Frankowski
..
Food Chemistry. , 2022
Link:
https://doi.org/10.3390/molecules27134242
RT Journal T1
Variation in the Content of Bioactive Compounds in Infusions Prepared from Different Parts of Wild Polish Stinging Nettle (Urtica dioica L.)
UL https://suche.suub.uni-bremen.de/peid=base-ftmdpi:oai:mdpi.com:_1420-3049_27_13_4242_&Exemplar=1&LAN=DE A1 Magdalena Jeszka-Skowron A1 Agnieszka Zgoła-Grześkowiak A1 Robert Frankowski A1 Tomasz Grześkowiak A1 Anna Maria Jeszka PB Multidisciplinary Digital Publishing Institute YR 2022 K1 nettle K1 antioxidant activity K1 phenolic compounds K1 trigonelline K1 short-chain organic acids K1 LC–MS/MS K1 capillary isotachophoresis JF Food Chemistry LK http://dx.doi.org/https://doi.org/10.3390/molecules27134242 DO https://doi.org/10.3390/molecules27134242 SF ELIB - SuUB Bremen
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