1 rezultat
1 - 1 / 1   1  |
1. Fatty acids and alpha-tocopherol composition in hazelnut (Corylus avellana L.): a chemometric approach to emphasize the quality of European germplasm Loretta Bacchetta, Michele Aramini, A. Zini, V. Giammatteo, D. Spera, P. Drogoudi, Merce Rovira, Ana Paula Silva, Anita Solar, Roberto Botta, 2013, izvirni znanstveni članek Ključne besede: leska, maščobne kisline, alfa tokoferol, kakovost, kemična sestava, hazelnut, corylus avellana, fatty acids, alpha tocopherol, chemical composition, germplasm |
Iskanje izvedeno v 0.01 sek.
Na vrh