NUTRITIONAL VALUE, SENSORY ANALYSIS AND HEALTH SAFETY OF DO-DO SPICE.
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- Technologica Acta, 2019, v. 11, n. 2, p. 33, doi. 10.5281/zenodo.2563068
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- Publication type:
- Article
Works matching IS 18400426 AND DT 2019 AND VI 11 AND IP 2
Results: 5
1
2
CONTROLLED RELEASE OF RANITIDINE FROM CONDUCTIVE POLYPYRROLE FILMS.
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- Technologica Acta, 2019, v. 11, n. 2, p. 25, doi. 10.5281/zenodo.2563064
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- Article
3
PHOTOCATALYTIC DEGRADATION OF ORGANIC COMPOUNDS IN WASTEWATERS.
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- Technologica Acta, 2019, v. 11, n. 2, p. 17, doi. 10.5281/zenodo.2563022
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- Publication type:
- Article
4
LOCAL AND GLOBAL SENSITIVITY ANALYSIS OF MODEL PARAMETERS FOR COMPOSTING PROCESS.
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- Technologica Acta, 2019, v. 11, n. 2, p. 9, doi. 10.5281/zenodo.2563055
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- Article
5
EFFECT OF SOLVENT AND EXTRACTION CONDITIONS ON ANTIOXIDATIVE ACTIVITY OF SAGE (SALVIA OFFICINALIS L.) EXTRACTS OBTAINED BY MACERATION.
- Published in:
- Technologica Acta, 2019, v. 11, n. 2, p. 1, doi. 10.5281/zenodo.2563049
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- Publication type:
- Article