CARATTERIZZAZIONE DELLA QUALITÀ E DELL'ORIGINE DELLO ZAFFERANO.
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- Ingredienti Alimentari, 2016, n. 84, p. 4
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- Article
Works by Tsimidou, M. Z.
Results: 3
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"TOTAL FLAVONOID" CONTENT ASSESSMENT VIA ALUMINUM [AL(III)] COMPLEXATION REACTIONS. WHAT WE REALLY MEASURE?
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 3, p. 252
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- Article
3
LEVELS OF PHENOLIC ANTIOXIDANTS IN VIRGIN OLIVE OIL PURCHASED IN BULK.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2005, v. 17, n. 2, p. 195
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- Article