Nutrición y Ciencia de los Alimentos
Saila
Universidade Tecnológica Federal do Paraná
Curitiba, BrasilUniversidade Tecnológica Federal do Paraná-ko ikertzaileekin lankidetzan egindako argitalpenak (2)
2022
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Biological activities, chromatographic profile and thermal stability of organic and conventional goji berry
Journal of Food Measurement and Characterization, Vol. 16, Núm. 2, pp. 1263-1273
2019
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Qualitative and nutritional comparison of goji berry fruits produced in organic and conventional systems
Scientia Horticulturae, Vol. 257