- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
1438-2385
- Extent
-
Online-Ressource
- Language
-
Englisch
- Notes
-
online resource.
- Bibliographic citation
-
Water properties in pâtés enriched with potato juice ; day:14 ; month:8 ; year:2017 ; pages:1-7
European food research and technology ; (14.8.2017), 1-7
- Classification
-
Technische Chemie
- Creator
-
Baranowska, Hanna Maria
- Contributor
-
Masewicz, Łukasz
Kowalczewski, Przemysław Łukasz
Lewandowicz, Grażyna
Piątek, Michał
Kubiak, Piotr
SpringerLink (Online service)
- DOI
-
10.1007/s00217-017-2965-4
- URN
-
urn:nbn:de:1111-201710292293
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
15.08.2025, 7:34 AM 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.
Associated
- Baranowska, Hanna Maria
- Masewicz, Łukasz
- Kowalczewski, Przemysław Łukasz
- Lewandowicz, Grażyna
- Piątek, Michał
- Kubiak, Piotr
- SpringerLink (Online service)
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Influence of potato variety on polyphenol profile composition and glycoalcaloid contents of potato juice
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Effect of Thermal Processing on Antioxidant Activity and Cytotoxicity of Waste Potato Juice
Pâte à pâté
Pâte sur pâte
Pâte-sur-pâte-Studie.
2: Pâte sur pâte
JUICe
JUice
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Meiotic crossovers are associated with open chromatin and enriched with Stowaway transposons in potato