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1 Ergebnisse
1
Effects of cooking methods on bioactive compounds of caulif..:
GIARDINIERI, ALESSANDRA
http://hdl.handle.net/11566/274584. , 2020
Link:
http://hdl.handle.net/11566/274584
RT Journal T1
Effects of cooking methods on bioactive compounds of cauliflowers and fishes
UL https://suche.suub.uni-bremen.de/peid=base-ftupmarcheiris:oai:iris.univpm.it:11566_274584&Exemplar=1&LAN=DE A1 GIARDINIERI, ALESSANDRA PB Università Politecnica delle Marche; country:Italia YR 2020 K1 cotture K1 carotenoidi K1 tocoferoli K1 acidi grassi K1 cavolfiori K1 thermal treatment K1 carotenoid K1 tocpherols K1 fattty acid K1 cauliflower K1 Settore AGR/15 - Scienze e Tecnologie Alimentari JF http://hdl.handle.net/11566/274584 LK http://hdl.handle.net/11566/274584 DO http://hdl.handle.net/11566/274584 SF ELIB - SuUB Bremen
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