Impact of Drying Methods on Phenolic Composition and Bioactivity of Celery, Parsley, and Turmeric—Chemometric Approach

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Impact of Drying Methods on Phenolic Composition and Bioactivity of Celery, Parsley, and Turmeric—Chemometric Approach

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/unibl/sci/idNaucniRad:35244

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Библиографски цитат

S. Latinović, L. Vasilišin, L. Pezo, N. Lakić-Karalić, D. Cvetković, A. Ranitović, S. Brunet, T. Cvanić, J. Vulić, Impact of Drying Methods on Phenolic Composition and Bioactivity of Celery, Parsley, and Turmeric—Chemometric Approach, Foods, Vol. 13, No. 21, Oct, 2024

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