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FOOD TECHNOLOGY AND BIOTECHNOLOGY
Rivista
Codice:
E184264
ISSN:
1330-9862
Dati Generali
Dati Generali
Pubblicazioni (7)
Biochemical properties of soluble and bound peroxidases from artichoke heads and leaves.
Articolo
Gene Transfer and Modulation for the Production of Food with Enhanced Quali-Quantitative Values: Potentials, Promises and Achievements
Articolo
Influence of yeast on polyphenol composition of wine
Articolo
Morphological and molecular characterization of Bova olive cultivar and aroma fingerprint of its oil
Articolo
Novel Mass Spectrometry-Based Applications of the 'Omic' Sciences in Food Technology and Biotechnology
Articolo
Occurrence of beauvericin in corn from Croatia
Articolo
Thermostability of soluble and bound peroxidases from artichoke and a mathematical model of its inactivation kinetics.
Articolo
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