A comparative overview of antioxidative properties and phenolic profiles of different fungal origins: fruiting bodies and submerged cultures of Coprinus comatus and Coprinellus truncorum
Tešanović, Kristina, Pejin, Boris, Šibul, Filip, Matavulj, Milan, Rašeta, Milena, Janjušević, Ljiljana, Karaman, MajaТом:
54
Мова:
english
Журнал:
Journal of Food Science and Technology
DOI:
10.1007/s13197-016-2479-2
Date:
February, 2017
Файл:
PDF, 521 KB
english, 2017
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