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The Selection of the Optimal Impregnation Conditions of Vegetable Matrices with Iodine.
Zaremba, Agata; Waszkowiak, Katarzyna; Kmiecik, Dominik; Jedrusek-Golinska, Anna; Jarzebski, Maciej; Szymandera-Buszka, Krystyna.
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  • Zaremba A; Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 61-624 Poznan, Poland.
  • Waszkowiak K; Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 61-624 Poznan, Poland.
  • Kmiecik D; Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 61-624 Poznan, Poland.
  • Jedrusek-Golinska A; Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 61-624 Poznan, Poland.
  • Jarzebski M; Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznan, Poland.
  • Szymandera-Buszka K; Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 61-624 Poznan, Poland.
Molecules ; 27(10)2022 May 23.
Article en En | MEDLINE | ID: mdl-35630828
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Yodo Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2022 Tipo del documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Yodo Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2022 Tipo del documento: Article