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The effect of thermal processing on antioxidant activity and total polyphenols in sweet potatoes (Ipomoea batatas L.)
Title The effect of thermal processing on antioxidant activity and total polyphenols in sweet potatoes (Ipomoea batatas L.) [elektronický zdroj] / Hana Franková ... [et al.] Author-s Franková, Hana, ; SPUFBP02 (Author) Šnirc, Marek, ; SPUFBP02 (Author) Jančo, Ivona, ; SPUFBP02 (Author) Čeryová, Natália, ; SPUFBP02 (Author) Cifrová, Monika, ; SPUFBP02 (Author) Lidiková, Judita, ; SPUFBP02 (Author) Musilová, Janette, ; SPUFBP02 (Author) Notes Vydané v rámci projektu VEGA 1/0722/19, VEGA 1/0114/18 . Spôsob prístupu: World Wide Web In Scientific Conference of PhD. Students of FAFR, FBFS and FHLE SUA in Nitra [87 s.] / Scientific Conference of PhD. Students of FAFR, FBFS and FHLE SUA in Nitra. -- Nitra : Slovenská poľnohospodárska univerzita, 2021. -- ISBN 978-80-552-2400-8. -- S. 83 Category of Publication Activity AFH Subject-s povojník batátový tepelná úprava polyfenoly antioxidačná aktivita DPPH Country Slovakia Language English URL https://doi.org/10.15414/2021.9788055224008 Database Agro-bibliography
Number of the records: 1