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Effetti della composizione e del processo fermentativo sull..:
Sacchetti, Valentina
http://amslaurea.unibo.it/23272/1/Tesi%20Sacchetti%20Valentina.pdf. , 2021
Link:
http://amslaurea.unibo.it/23272/
RT Journal T1 <Title>Effetti della composizione e del processo fermentativo sulle proprieta antiossidanti di prodotti fermentati a base di Kamut</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftunivbollaurea:oai:amslaurea.cib.unibo.it:23272&Exemplar=1&LAN=DE A1 Sacchetti, Valentina PB Alma Mater Studiorum - Università di Bologna YR 2021 K1 Kamut,fermentazioni,funzionali,composti bioattivi,grani,antiossidante,batteri lattici K1 Tecnologie alimentari [L-DM270] - Cesena JF http://amslaurea.unibo.it/23272/1/Tesi%20Sacchetti%20Valentina.pdf LK http://amslaurea.unibo.it/23272/ DO http://amslaurea.unibo.it/23272/ SF ELIB - SuUB Bremen
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