Changes in bioactive compounds and antioxidative activity during douchi fermentation process

Iwona Jasińska-Kuligowska , Maciej Kuligowski , Bingzhu Hou

Abstract

n/a
Publication typeOriginal work published as abstract
Author Iwona Jasińska-Kuligowska (WT / KTAS)
Iwona Jasińska-Kuligowska,,
- Department of Food Commodity Science
, Maciej Kuligowski - Uniwersytet Przyrodniczy w Poznaniu, MNiSW [80]
Maciej Kuligowski,,
-
, Bingzhu Hou - Uniwersytet Przyrodniczy w Poznaniu
Bingzhu Hou,,
-
Pages73-73
Publication size in sheets0.3
Book Gwiazdowska Daniela, Samotyja Urszula, Juś Krzysztof (eds.): Current Trends in Commodity Science. Book of Abstracts. 14th International Commodity Science Conference 2017 (14th IComSC'17), 2017, Uniwersytet Ekonomiczny w Poznaniu, ISBN 978-83-943304-7-7, 160 p.
Keywords in English bioactive compounds, antioxidative activity, douchi, functional food, food quality
Languageen angielski
Not used for evaluationyes
Score (nominal)0
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