I agree that this site is using cookies. You can find further informations
here
.
X
Login
Merkliste (
0
)
Home
About us
Home About us
Our history
Profile
Press & public relations
Friends
The library in figures
Exhibitions
Projects
Training, internships, careers
Films
Services & Information
Home Services & Information
Lending and interlibrary loans
Returns and renewals
Training and library tours
My Account
Library cards
New to the library?
Download Information
Opening hours
Learning spaces
PC, WLAN, copy, scan and print
Catalogs and collections
Home Catalogs and Collections
Rare books and manuscripts
Digital collections
Subject Areas
Our sites
Home Our sites
Central Library
Law Library (Juridicum)
BB Business and Economics (BB11)
BB Physics and Electrical Engineering
TB Engineering and Social Sciences
TB Economics and Nautical Sciences
TB Music
TB Art & Design
TB Bremerhaven
Contact the library
Home Contact the library
Staff Directory
Open access & publishing
Home Open access & publishing
Reference management: Citavi & RefWorks
Publishing documents
Open Access in Bremen
zur Desktop-Version
Toggle navigation
Merkliste
1 Ergebnisse
1
The effect of thermal processing on the content and antioxi..:
MITROVIĆ, Jelena
;
NIKOLIĆ, Nada
;
KARABEGOVIĆ, Ivana
...
Food Science and Technology. 42 (2022) - p. , 2022
Link:
https://doi.org/10.1590/fst.62420
RT Journal T1
The effect of thermal processing on the content and antioxidant capacity of free and bound phenolics of cookies enriched by nettle (Urtica dioica L.) seed flour and extract
UL https://suche.suub.uni-bremen.de/peid=cr-10.1590_fst.62420&Exemplar=1&LAN=DE A1 MITROVIĆ, Jelena A1 NIKOLIĆ, Nada A1 KARABEGOVIĆ, Ivana A1 LAZIĆ, Miodrag A1 NIKOLIĆ, Ljubiša A1 SAVIĆ, Saša A1 PEŠIĆ, Mirjana A1 ŠIMURINA, Olivera A1 STOJANOVIĆ-KRASIĆ, Marija PB FapUNIFESP (SciELO) YR 2022 SN 1678-457X SN 0101-2061 JF Food Science and Technology VO 42 LK http://dx.doi.org/https://doi.org/10.1590/fst.62420 DO https://doi.org/10.1590/fst.62420 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)