The Influence of Fortification of Dark Chocolate with Sea Buckthorn and Mulberry on the Content of Biologically Active Substances
, e
12 lug 2017
INFORMAZIONI SU QUESTO ARTICOLO
Pubblicato online: 12 lug 2017
Pagine: 26 - 31
Accettato: 01 giu 2017
DOI: https://doi.org/10.1515/arls-2017-0004
Parole chiave
© 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