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1 Ergebnisse
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Stinging Nettles as Potential Food Additive: Effect of Dryi..:
Nallan Chakravartula, Swathi Sirisha
;
Moscetti, Roberto
;
Farinon, Barbara
...
Foods. 10 (2021) 6 - p. 1152 , 2021
Link:
https://doi.org/10.3390/foods10061152
RT Journal T1
Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods10061152&Exemplar=1&LAN=DE A1 Nallan Chakravartula, Swathi Sirisha A1 Moscetti, Roberto A1 Farinon, Barbara A1 Vinciguerra, Vittorio A1 Merendino, Nicolò A1 Bedini, Giacomo A1 Neri, Lilia A1 Pittia, Paola A1 Massantini, Riccardo PB MDPI AG YR 2021 SN 2304-8158 JF Foods VO 10 IS 6 SP 1152 LK http://dx.doi.org/https://doi.org/10.3390/foods10061152 DO https://doi.org/10.3390/foods10061152 SF ELIB - SuUB Bremen
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