Processed tomatoes improves the antioxidant status of carbon tetrachloride-intoxicated rat tissues (Englisch)
- Neue Suche nach: Pinto, Carmen
- Neue Suche nach: Rodriguez-Galdon, Beatriz
- Neue Suche nach: Cestero, Juan J.
- Neue Suche nach: Macias, Pedro
- Neue Suche nach: Pinto, Carmen
- Neue Suche nach: Rodriguez-Galdon, Beatriz
- Neue Suche nach: Cestero, Juan J.
- Neue Suche nach: Macias, Pedro
In:
European Food Research and Technology
;
244
, 10
; 1843-1852
;
2018
-
ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:Processed tomatoes improves the antioxidant status of carbon tetrachloride-intoxicated rat tissues
-
Beteiligte:Pinto, Carmen ( Autor:in ) / Rodriguez-Galdon, Beatriz ( Autor:in ) / Cestero, Juan J. ( Autor:in ) / Macias, Pedro ( Autor:in )
-
Erschienen in:European Food Research and Technology ; 244, 10 ; 1843-1852
-
Verlag:
- Neue Suche nach: Springer Berlin Heidelberg
- Neue Suche nach: Springer
-
Erscheinungsort:Berlin
-
Erscheinungsdatum:2018
-
ISSN:
-
ZDBID:
-
DOI:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Elektronische Ressource
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Sprache:Englisch
- Neue Suche nach: 58.34$jLebensmitteltechnologie / 58.34
- Weitere Informationen zu Basisklassifikation
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Schlagwörter:
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Klassifikation:
BKL: 58.34$jLebensmitteltechnologie / 58.34 Lebensmitteltechnologie -
Datenquelle:
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