Owoce goi (Lycium barbarum) jako źródło związków bioaktywnych w żywności - przegląd literatury

• Autorzy: Kulczynski B. , Groszczyk B. , Cerba A. , Gramza-Michalowska A.

Warianty tytułu

EN

Goya (Lycium barbarum) fruits as bioactive components source in food - a literature review

• Języki publikacji: PL

Abstrakty

PL

EN

Słowa kluczowe

PL

krzewy uzytkowe; kolcowoj pospolity; Lycium barbarum; owoce; jagody goi; sklad chemiczny; zwiazki bioaktywne; przeciwutleniacze; wlasciwosci prozdrowotne

• Wydawca: -
• Czasopismo: Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu
• Rocznik: 2014
• Tom: 08
• Numer: 2
• Opis fizyczny: http://www.npt.up-poznan.net/pub/art_8_19.pdf

Twórcy

autor

Kulczynski B.

• Katedra Technologii Żywienia Człowieka, Uniwersytet Przyrodniczy w Poznaniu, ul.Wojska Polskiego 31/33, 60-624 Poznań

autor

Groszczyk B.

• Katedra Technologii Żywienia Człowieka, Uniwersytet Przyrodniczy w Poznaniu, ul.Wojska Polskiego 31/33, 60-624 Poznań

autor

Cerba A.

• Katedra Technologii Żywienia Człowieka, Uniwersytet Przyrodniczy w Poznaniu, ul.Wojska Polskiego 31/33, 60-624 Poznań

autor

Gramza-Michalowska A.

Bibliografia

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