Antioxidant capacity of blackcurrant (Ribes nigrum L.) leaves and buds
, , y
17 dic 2021
Acerca de este artículo
Publicado en línea: 17 dic 2021
Páginas: 117 - 129
DOI: https://doi.org/10.2478/ausal-2021-0007
Palabras clave
© 2021 Cs. Orbán et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Orbán, Cs.
Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Bioengineering
Kis, É.
Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
Albert, Cs.
Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
Molnos, É.
Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science