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Designing the Antioxidant Properties of Low-Processed Food

Detalles Bibliográficos
Autor principal: Świeca, Michał
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
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
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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