DSpace Repository
Antioxidant activity of bakery products with prophylactic effect
Login
DSpace Home
→
Colecția instituțională
→
Articole ştiinţifice
→
Articole din publicaţii internaţionale
→
View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.
Antioxidant activity of bakery products with prophylactic effect
DODON, Adelina
;
BANTEA-ZAGAREANU, Valentina
URI:
http://repository.utm.md/handle/5014/27063
Date:
2023
Abstract:
It has been demonstrated that Spirulina-based preparations possess the ability to protect food products from microorganisms in the process of preserving them and ensure increased viability and the preservation of morphocultural characters.
Show full item record
Files in this item
Name:
Symp-Euro-Aliment ...
Size:
132.8Kb
Format:
PDF
View/
Open
The following license files are associated with this item:
Creative Commons
This item appears in the following Collection(s)
Articole din publicaţii internaţionale
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States
Search DSpace
Search DSpace
This Collection
Advanced Search
Browse
All of DSpace
Communities & Collections
By Issue Date
Authors
Titles
Subjects
This Collection
By Issue Date
Authors
Titles
Subjects
My Account
Login
Register