Hochschulschrift
Enhancement of quercetin content and its bioavailability in food by vacuum impregnation and microwave vacuum drying
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISBN
-
9783862472543
- Dimensions
-
21 cm
- Extent
-
XVIII, 131 S.
- Language
-
Englisch
- Notes
-
Ill., graph. Darst.
Zugl.: Kiel, Univ., Diss., 2011
- Bibliographic citation
-
Schriftenreihe des Instituts für Humanernährung und Lebensmittelkunde der Christian-Albrechts-Universität zu Kiel / Christian-Albrechts-Universität zu Kiel ; Bd. 62
- Keyword
-
Trockenobst
Apfelprodukt
Mikrowellenerwärmung
Vakuumtrocknung
Quercetin
Bioverfügbarkeit
Apfel
- Table of contents
- Rights
-
Bei diesem Objekt liegt nur das Inhaltsverzeichnis digital vor. Der Zugriff darauf ist unbeschränkt möglich.
- Last update
-
11.06.2025, 2:26 PM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Object type
- Hochschulschrift
Associated
- Schulze, Beate
- Der Andere Verl.
Time of origin
- 2012
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