Works matching IS 16440730 AND DT 2016 AND VI 15 AND IP 4
Results: 10
RESEARCH ON THE EFFECT OF CULTURE TIME ON THE KOMBUCHA TEA BEVERAGE'S ANTIRADICAL CAPACITY AND SENSORY VALUE.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 4, p. 447, doi. 10.17306/J.AFS.2016.4.43
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THE EFFECT OF ALCOHOL CONSUMPTION ON MATERNAL AND CORD BLOOD ELECTROLYTE AND TRACE ELEMENT LEVELS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 4, p. 439, doi. 10.17306/J.AFS.2016.4.42
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THE EFFECT OF MICROWAVE ROASTING ON THE ANTIOXIDANT PROPERTIES OF THE BANGLADESHI GROUNDNUT CULTIVAR.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 4, p. 429, doi. 10.17306/J.AFS.2016.4.41
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INFLUENCE OF DIFFERENT EXTRACTION CONDITIONS ON ANTIOXIDANT PROPERTIES OF SOURSOP PEEL.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 4, p. 419, doi. 10.17306/J.AFS.2016.4.40
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EFFECT OF ROASTING DEGREE ON THE ANTIOXIDANT ACTIVITY OF DIFFERENT ARABICA COFFEE QUALITY CLASSES.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 4, p. 409, doi. 10.17306/J.AFS.2016.4.39
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EVALUATION OF THE POTENTIAL USE OF PROBIOTIC STRAIN LACTOBACILLUS PLANTARUM 299V IN LACTIC FERMENTATION OF BUTTON MUSHROOM FRUITING BODIES.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 4, p. 399, doi. 10.17306/J.AFS.2016.4.38
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THE ANTIOXIDANT AND PHENOLIC PROFILES OF FIVE GREEN VEGETABLES GROWN IN SOUTHERN NIGERIA.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 4, p. 391, doi. 10.17306/J.AFS.2016.4.37
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THE CHANGES OF PROTEINS FRACTIONS SHARES IN MILK AND FERMENTED MILK DRINKS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 4, p. 379, doi. 10.17306/J.AFS.2016.4.36
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PROPERTIES OF ICE-CREAM FORTIFIED WITH ZINC AND LACTOBACILLUS CASEI.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 4, p. 367, doi. 10.17306/J.AFS.2016.4.35
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THE INDUSTRIAL POTENTIAL OF HERBS AND SPICES - A MINI REVIEW.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 4, p. 353, doi. 10.17306/J.AFS.2016.4.34
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