Instituto de Química Avanzada de Cataluña -ko ikertzaileekin lankidetzan egindako argitalpenak (1)

2014

  1. Increasing the Added-Value of Onions as a Source of Antioxidant Flavonoids: A Critical Review

    Critical Reviews in Food Science and Nutrition, Vol. 54, Núm. 8, pp. 1050-1062