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1 Ergebnisse
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Comparative Assessment of the Basic Chemical Composition an..:
Teresa Leszczyńska
;
Barbara Piekło
;
Aneta Kopeć
.
Food Science and Technology. , 2021
Link:
https://doi.org/10.3390/app11083634
RT Journal T1
Comparative Assessment of the Basic Chemical Composition and Antioxidant Activity of Stevia rebaudiana Bertoni Dried Leaves, Grown in Poland, Paraguay and Brazil—Preliminary Results
UL https://suche.suub.uni-bremen.de/peid=base-ftmdpi:oai:mdpi.com:_2076-3417_11_8_3634_&Exemplar=1&LAN=DE A1 Teresa Leszczyńska A1 Barbara Piekło A1 Aneta Kopeć A1 Benno F. Zimmermann PB Multidisciplinary Digital Publishing Institute YR 2021 K1 Stevia rebaudiana Bertoni K1 steviol glycosides K1 antioxidant activity JF Food Science and Technology LK http://dx.doi.org/https://doi.org/10.3390/app11083634 DO https://doi.org/10.3390/app11083634 SF ELIB - SuUB Bremen
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