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Antioxidant capacity of blackcurrant (Ribes nigrum L.) leaves and buds

Cs. Orbán

Cs. Orbán

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Bioengineering
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Orbán, Cs.
, 
É. Kis

É. Kis

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
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Kis, É.
, 
Cs. Albert

Cs. Albert

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
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Albert, Cs.
 e 
É. Molnos

É. Molnos

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
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Molnos, É.
  
17 dic 2021
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Pubblicato online: 17 dic 2021
Pagine: 117 - 129
DOI: https://doi.org/10.2478/ausal-2021-0007
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© 2021 Cs. Orbán et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Lingua:
Inglese
Frequenza di pubblicazione:
1 volte all'anno
Argomenti della rivista:
Economia e business, Business management, Settori, Agribusiness, industria del cibo, Chimica idustriale, Scienze dell'alimentazione
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