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In Food Chemistry 1 December 2013 141(3):2858-2863
Academic Journal
Evaluation of antioxidant capacity and formation of processing contaminants during rye bread making.
Academic Journal
Academic Journal
ZIELIŃSKI, HENRYK; AMIGO-BENAVENT, MIRYAM; DEL CASTILLO, MARIA DOLORES; HORSZWALD, ANNA; ZIELIŃSKA, DANUTA
Academic Journal
Martinez-Villaluenga, Cristina; Horszwald, Anna; Frias, Juana; Piskula, Mariusz; Vidal-Valverde, Concepcion; Zieliński, Henryk
Academic Journal
Academic Journal
Martinez-Villaluenga, Cristina; Horszwald, Anna; Frias, Juana; Piskula, Mariusz; Vidal-Valverde, Concepcion; Zieliński, Henryk
European Food Research and Technology: Zeitschrift für Lebensmittel-Untersuchung und -Forschung A. November 2009 230(1):119-124
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[AR] HORSZWALD, ANNA
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