University of Lincoln-ko ikertzaileekin lankidetzan egindako argitalpenak (2)

2018

  1. Exploring the relation between composition of extracts of healthy foods and their antioxidant capacities determined by electrochemical and spectrophotometrical methods

    LWT, Vol. 95, pp. 157-166

2017

  1. Comparison of the volatile antioxidant contents in the aqueous and methanolic extracts of a set of commercial spices and condiments

    European Food Research and Technology, Vol. 243, Núm. 8, pp. 1439-1445