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Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents
(Food Research International, 2017)
New insights into the chemical profiling, cytotoxicity and bioactivity of four Bunium species
(Food Research International, 2019)
A comparative study of chemical composition, antioxidant and antimicrobial properties of Morchella esculenta (L.) Pers. from Portugal and Serbia
(Food Research International, 2013)
Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients
(Food Research International, 2017)
Chemical characterization of Agaricus bohusii, antioxidant potential and antifungal preserving properties when incorporated in cream cheese
(Food Research International, 2012)