EFFECT OF COOKING AND STORAGE VARIABLES ON ANTIOXIDANT COMPONENTS AND ACTIVITIES OF COMMON VEGETABLES: A COMPARATIVE ASSESSMENT.
- Published in:
- Advances in Food Sciences, 2022, v. 44, n. 3, p. 103
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- Publication type:
- Article
Works matching IS 14317737 AND DT 2022 AND VI 44 AND IP 3
Results: 4
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In vitro ANTIFUSARIAL ACTIVITY OF THE EXTRACTS OF Punica Granatum L OBTAINED BY SOXHLET METHOD; AGAINST Fusarium Oxysoprum f.sp Albedenis; IN THE SOUTHWEST OF ALGERIA.
- Published in:
- Advances in Food Sciences, 2022, v. 44, n. 3, p. 94
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- Publication type:
- Article
3
RESPONSE OF SOME SUGAR BEET VARIETIES TO DIFFERENT IRRIGATION INTERVALS.
- Published in:
- Advances in Food Sciences, 2022, v. 44, n. 3, p. 84
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- Publication type:
- Article
4
INFLUENCE OF HIGH FLUORIDE IN DRINKING WATER ON SOME BIOLOGICAL AND HISTOLOGICAL MARKERS IN RATS.
- Published in:
- Advances in Food Sciences, 2022, v. 44, n. 3, p. 79
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- Publication type:
- Article