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Valorizzazione delle produzioni agroalimentari mediante lo ..:
LIVI, GRETA
https://hdl.handle.net/11573/1667299. , 2023
Link:
https://hdl.handle.net/11573/1667299
RT Journal T1
Valorizzazione delle produzioni agroalimentari mediante lo studio di markers molecolari: caratterizzazione di differenti prodotti alimentari attraverso la valutazione del flavour e dei composti bioattivi presenti
UL https://suche.suub.uni-bremen.de/peid=base-ftunivromairis:oai:iris.uniroma1.it:11573_1667299&Exemplar=1&LAN=DE A1 LIVI, GRETA PB Università degli Studi di Roma "La Sapienza YR 2023 K1 Qualità alimentare K1 markers molecolari K1 analisi multivariata K1 analisi cromatografiche K1 disegno sperimentale K1 flavour K1 composti bioattivi K1 Settore SECS-P/13 - Scienze Merceologiche JF https://hdl.handle.net/11573/1667299 LK http://dx.doi.org/https://hdl.handle.net/11573/1667299 DO https://hdl.handle.net/11573/1667299 SF ELIB - SuUB Bremen
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