(Q43133629)

English

Impact of thermal processing on the activity of gallotannins and condensed tannins from Hamamelis virginiana used as functional ingredients in seafood.

scientific article published in April 2010

In more languages
default for all languages
No label defined

No description defined

Statements

Impact of thermal processing on the activity of gallotannins and condensed tannins from Hamamelis virginiana used as functional ingredients in seafood (English)

Identifiers

 
edit
    edit
      edit
        edit
          edit
            edit
              edit
                edit
                  edit