Changes in the antioxidant properties of foods in relation to processing and storage conditions;Cambiamenti del potere antiossidante in alimenti sottoposti a processi di trasformazione e conservazione

Industrie Alimentari

Volumn 36, Issue 362, 1997, Pages 977-982

  Lerici, Carlo R ^a   Manzocco, Lara ^a   Nicoli, M Cristina ^a   Anese, Monica ^b  

^a UNIVERSITY OF UDINE   (Italy)

^b UNIVERSITY OF BARI   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0004908037     PISSN: 0019901X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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