Interactions between food compounds: the case of ascorbic acid and green coffee or green tea extracts

Anna Gliszczyńska-Świgło , Jolanta Enko


Publication typeOriginal work published as abstract
Author Anna Gliszczyńska-Świgło (WT / KTiAI)
Anna Gliszczyńska-Świgło,,
- Department of Technology and Instrumental Analysis
, Jolanta Enko (UEP)
Jolanta Enko,,
- Poznań University of Economics and Business
Publication size in sheets0.3
Book Pulkrabová Jana, Tomaniová Monika, Nielen Michel, Hajšlová Jana (eds.): 8th International Symposium on Recent Advances in Food Analysis : Book of Abstracts, 2017, The University of Chemistry and Technology Prague, ISBN 978-80-7080-999-0, 447 p.
Keywords in Englishantioxidant activity, interaction, coffee extract, tea extract
Languageen angielski
Not used for evaluationyes
Score (nominal)0
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