Selection of Grapevine Leaf Varieties for Culinary Process Based on Phytochemical Composition and Antioxidant Properties

AuthID
 P-00K-H8D
4
Author(s)
Baraldi, I
·
Document Type
Article
Year published
2016
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 212, Pages: 291-295 (5)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84973144147
Wos: WOS:000378757800037
Source Identifiers
ISSN: 0308-8146
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas instituições

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service