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Designing the Antioxidant Properties of Low-Processed Food
Autor principal: | |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601726/ https://www.ncbi.nlm.nih.gov/pubmed/33053670 http://dx.doi.org/10.3390/antiox9100975 |
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author | Świeca, Michał |
author_facet | Świeca, Michał |
author_sort | Świeca, Michał |
collection | PubMed |
description | |
format | Online Article Text |
id | pubmed-7601726 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-76017262020-11-01 Designing the Antioxidant Properties of Low-Processed Food Świeca, Michał Antioxidants (Basel) Editorial MDPI 2020-10-12 /pmc/articles/PMC7601726/ /pubmed/33053670 http://dx.doi.org/10.3390/antiox9100975 Text en © 2020 by the author. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Editorial Świeca, Michał Designing the Antioxidant Properties of Low-Processed Food |
title | Designing the Antioxidant Properties of Low-Processed Food |
title_full | Designing the Antioxidant Properties of Low-Processed Food |
title_fullStr | Designing the Antioxidant Properties of Low-Processed Food |
title_full_unstemmed | Designing the Antioxidant Properties of Low-Processed Food |
title_short | Designing the Antioxidant Properties of Low-Processed Food |
title_sort | designing the antioxidant properties of low-processed food |
topic | Editorial |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601726/ https://www.ncbi.nlm.nih.gov/pubmed/33053670 http://dx.doi.org/10.3390/antiox9100975 |
work_keys_str_mv | AT swiecamichał designingtheantioxidantpropertiesoflowprocessedfood |