Article
Active ingredients from foods: biochemical and processing aspects
Author/s | Montserrat de la Paz, Sergio |
Department | Universidad de Sevilla. Departamento de Bioquímica Médica y Biología Molecular e Inmunología |
Publication Date | 2021-05-29 |
Deposit Date | 2022-11-03 |
Published in |
|
Funding agencies | Consejería de Economía Junta de Andalucía |
Project ID. | US-1263458 |
Citation | Montserrat de la Paz, S. (2021). Active ingredients from foods: biochemical and processing aspects. Foods, 10 (6), 1240. https://doi.org/10.3390/foods10061240. |
Files | Size | Format | View | Description |
---|---|---|---|---|
Active ingredients...pdf | 140.9Kb | [PDF] | View/ | |