Antioxidant potential and phytochemical content of selected fruits and vegetables consumed in Cyprus

• Autorzy: Georgiadou E.C. , Goulas V. , Majak I. , Ioannou A. , Leszczynska J. , Fotopoulos V.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Biotechnology and Food Science
• Rocznik: 2018
• Tom: 82
• Numer: 1
• Opis fizyczny: p.3-14,fig.,ref.

Twórcy

autor

Georgiadou E.C.

• Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, 3603, Limassol, Cyprus

autor

Goulas V.

• Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, 3603, Limassol, Cyprus

autor

Majak I.

• Institute of General Food Chemistry, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland

autor

Ioannou A.

• Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, 3603, Limassol, Cyprus

autor

Leszczynska J.

• Institute of General Food Chemistry, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland

autor

Fotopoulos V.

• Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, 3603, Limassol, Cyprus