Effect of processing techniques on antioxidative enzyme activities, antioxidant capacity, phenolic compounds, and fatty acids of table olives (Englisch)
- Neue Suche nach: Sahan, Yasemin
- Neue Suche nach: Cansev, Asuman
- Neue Suche nach: Gulen, Hatice
- Neue Suche nach: Sahan, Yasemin
- Neue Suche nach: Cansev, Asuman
- Neue Suche nach: Gulen, Hatice
In:
Food Science and Biotechnology
;
22
, 3
;
613-620
;
2013
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Effect of processing techniques on antioxidative enzyme activities, antioxidant capacity, phenolic compounds, and fatty acids of table olives
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Beteiligte:
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Erschienen in:Food Science and Biotechnology ; 22, 3 ; 613-620
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Verlag:
- Neue Suche nach: Springer Netherlands
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Erscheinungsort:Dordrecht
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Erscheinungsdatum:01.06.2013
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Format / Umfang:8 pages
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 22, Ausgabe 3
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