FAO AGRIS - International System for Agricultural Science and Technology

The comparison of biological activity of chocolates made by different technological procedures

Lucia Godočiková | Eva Ivanišová | Július Árvay | Jana Petrová | Miroslava Kačániová


Bibliographic information
Potravinarstvo
Volume 10 Issue 1 Pagination 316 - 322 ISSN 1337-0960
Publisher
HACCP Consulting
Other Subjects
Antioxidant activity
Language
English

2024-12-11
DOAJ
Data Provider
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