Acta Scientiarum Polonorum Technologia Alimentaria
Wydawnictwo uniwersytetu Przyrodniczego w Poznaniu
1644-0730
1898-9594
The industrial potential of herbs and spices ? a mini review
ORIGINAL_ARTICLE
353-365
en
2016
15
4
Katarzyna B.
Leja
Katarzyna
Czaczyk
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herbs, species, antimicrobial activity, food, natural cosmetics, natural medicine
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367-377
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2016
15
4
Hamid R.
Gheisari
Leila
Ahadi
Sanaz
Khezli
Tayebeh
Dehnavi
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Grujić
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coffee, coffee roasting, phenolic compounds, antioxidant activity
10.17306/J.AFS.39
Influence of different extraction conditions on antioxidant properties of soursop peel
ORIGINAL_ARTICLE
419-428
en
2016
15
4
Wei Zin
Lee
Sui Kiat
Chang
Hock Eng
Khoo
Chiaw Mei
Sia
Hip Seng
Yim
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antioxidant capacity, Annona muricata, extraction parameters, soursop peel, total phenolic content, waste products
10.17306/J.AFS.40
The effect of microwave roasting on the antioxidant properties of the Bangladeshi groundnut cultivar
ORIGINAL_ARTICLE
429-438
en
2016
15
4
Abbas
Ali
Anowarul
Islam
Tarun K.
Pal
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tea, Camellia sinensis, kombucha, antioxidant, radical scavenging activity, polyphenols, sensory value
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