- Tytuł:
- Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates
- Autorzy:
-
Zaguła, Grzegorz
Kowalczewski, Przemysław Łukasz
Ivanišová, Eva
Kačániová, Miroslava
Godočiková, Lucia
Noguera-Artiaga, Luis
Carbonell-Barrachina, Ángel A. - Współwytwórcy:
-
Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia
Research Group “Food Quality and Safety”, Department of Agro-Food Technology, Miguel Hernández University of Elche, Alicante, Spain
Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Poland
Department of Technology and Quality of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia
Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland
Department of Fruit Sciences, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Nitra, Slovakia - Data publikacji:
- 2020-08-11
- Wydawca:
- MDPI
- Dostawca treści:
- Repozytorium Centrum Otwartej Nauki
Inne