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dc.contributor.authorBrodowska, Agnieszka J.
dc.date.accessioned2016-07-11T10:45:23Z
dc.date.available2016-07-11T10:45:23Z
dc.date.issued2015
dc.identifier.citationBiologically active compounds in food International Conference, Łódź, 15-16 października 2015r: book of abstracts, s.9pl_PL
dc.identifier.issn2084-0136
dc.identifier.otherBrak expID
dc.identifier.urihttp://bacif.p.lodz.pl/
dc.description.abstractNowadays, the present health-conscious generation attaches great importance towards the intake of healthy and safe food [1]. Because of the numerous pharmacological properties of extracts and essential oils of juniper berries a proper decontamination method should be chosen, taking into account the biologically active compounds remaining after ozone treatment [2]. In view of the above, we designed the study to evaluate the effectiveness of ozone treatment in a dynamic bed of juniper berriesen_EN
dc.formatapplication/pdf
dc.language.isoplpl_PL
dc.publisherLodz University of Technology Pressen_EN
dc.publisherWydawnictwa Politechniki Łódzkiejpl_PL
dc.relation.ispartofseriesBiotechnology and Food Science;
dc.relation.ispartofseriesZeszyty Naukowe Politechniki Łódzkiejpl_PL
dc.titleThe impact of ozone treatment in dynamic bed parameters on changes in biologically active substances of juniper berriesen_EN
dc.typeArticleen_EN
dc.typeArtykułpl_PL


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