The Influence of Fortification of Dark Chocolate with Sea Buckthorn and Mulberry on the Content of Biologically Active Substances
, und
12. Juli 2017
Über diesen Artikel
Online veröffentlicht: 12. Juli 2017
Seitenbereich: 26 - 31
Akzeptiert: 01. Juni 2017
DOI: https://doi.org/10.1515/arls-2017-0004
Schlüsselwörter
© 2017
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Godočiková, Lucia
Department of Microbiology, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76Nitra, Slovak Republic
Ivanišová, Eva
Department of Storage and Processing of Plant Products, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76Nitra, Slovak Republic
Kačániová, Miroslava
Department of Microbiology, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76Nitra, Slovak Republic