Quali-quantitative study of the phenolic and polyphenolic compounds and their antioxidant capacity in vegetal matrix processed with different technologies
Food technologies today mean reducing agricultural food waste, improvement of food security, enhancement of food sensory properties, enlargement of food market and food economies. Food technologists must be high-skilled technicians with good scientific knowledge of food hygiene, food chemistry, indu...
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| Format: | Doctoral Thesis |
| Language: | it |
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Alma Mater Studiorum - Università di Bologna
2010
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| Online Access: | http://amsdottorato.unibo.it/2893/ |