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Schriftenreihe der Professur für Molekulare Lebensmitteltechnologie

Rasta: 6
Isolation and application of phenolic compounds as antifungal agents with particular reference to alk(en)ylresorcinols from rye bran (Band 4)
-15% su kodu: ENG15
Knyga minkštu viršeliu
(0)
36,58 
43,03 
Išsiųsime per 11-15 d. d.
Methods for the characterization of wheat flour and wheat flour dough in the context of frozen processing (Band 5)
-15% su kodu: ENG15
Knyga minkštu viršeliu
(0)
36,47 
42,90 
Išsiųsime per 11-15 d. d.
Characterization of selected Polyphenol-Protein Interaction Products in alkaline-treated Sunflower Meal
-15% su kodu: ENG15
36,58 
43,03 
Išsiųsime per 11-15 d. d.
Role of glutathione and Botrytis cinerea laccase activities in wine quality
-15% su kodu: ENG15
51,24 
60,28 
Išsiųsime per 11-15 d. d.
Effects of cell wall degradation on the polyphenol content and profile of red berries during juice production
-15% su kodu: ENG15
65,92 
77,55 
Išsiųsime per 11-15 d. d.
Lactic acid fermentation for the production of pyranoanthocyanins as food colorants
-15% su kodu: ENG15
65,92 
77,55 
Išsiųsime per 11-15 d. d.
Rasta: 6