Your browser doesn't support javascript.
loading
The Changes in Bioactive Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Herb under Storage and Different Drying Conditions: A Comparison with Other Species of Sage.
Dziadek, Kinga; Kopec, Aneta; Dziadek, Michal; Sadowska, Urszula; Cholewa-Kowalska, Katarzyna.
  • Dziadek K; Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, 21 Mickiewicza Ave., 31-120 Krakow, Poland.
  • Kopec A; Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, 21 Mickiewicza Ave., 31-120 Krakow, Poland.
  • Dziadek M; Department of Inorganic Chemistry, Faculty of Chemistry, Jagiellonian University, 2 Gronostajowa St., 30-387 Krakow, Poland.
  • Sadowska U; Department of Glass Technology and Amorphous Coatings, Faculty of Materials Science and Ceramics, AGH University of Science and Technology, 30 Mickiewicza Ave., 30-059 Krakow, Poland.
  • Cholewa-Kowalska K; Institute of Machinery Exploitation, Ergonomics and Production Processes, Faculty of Production and Power Engineering, University of Agriculture in Krakow, 21 Mickiewicza Ave., 31-120 Krakow, Poland.
Molecules ; 27(5)2022 Feb 26.
Article en En | MEDLINE | ID: mdl-35268670
Asunto(s)
Palabras clave
Texto completo
Imprimir
XML
PubMed Links
Search on Google

Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Salvia / Antioxidantes Idioma: En Año: 2022 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Search on Google

Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Salvia / Antioxidantes Idioma: En Año: 2022 Tipo del documento: Article