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Antioxidant and antimicrobial properties of Garcinia mangostana

Maciej Kluz

Maciej Kluz

Rzeszow University, Institute of Food Technology and Nutrition, Department of Bioenergetics, Food Analysis and MicrobiologyRzeszow, Poland
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Kluz, Maciej
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Karol Pietrzyk

Karol Pietrzyk

Rzeszow University, Institute of Food Technology and Nutrition, Department of Bioenergetics, Food Analysis and MicrobiologyRzeszow, Poland
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Pietrzyk, Karol
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Czesław Puchalski

Czesław Puchalski

Rzeszow University, Institute of Food Technology and Nutrition, Department of Bioenergetics, Food Analysis and MicrobiologyRzeszow, Poland
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Puchalski, Czesław
  
23 mai 2023
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Catégorie d'article: Research Article
Publié en ligne: 23 mai 2023
Pages: 43 - 47
Reçu: 13 févr. 2023
Accepté: 20 mars 2023
DOI: https://doi.org/10.2478/ahr-2023-0007
Mots clés
© 2023 Maciej Kluz et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Kluz, Maciej
Rzeszow University, Institute of Food Technology and Nutrition, Department of Bioenergetics, Food Analysis and MicrobiologyRzeszow, Poland
Pietrzyk, Karol
Rzeszow University, Institute of Food Technology and Nutrition, Department of Bioenergetics, Food Analysis and MicrobiologyRzeszow, Poland
Puchalski, Czesław
Rzeszow University, Institute of Food Technology and Nutrition, Department of Bioenergetics, Food Analysis and MicrobiologyRzeszow, Poland
Langue:
Anglais
Périodicité:
2 fois par an
Sujets de la revue:
Chimie industrielle, Technologie verte et durable
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