High Added-Value Compounds with Antibacterial Properties from Ginja Cherries By-products

被引：0
|
作者：
C. Piccirillo
S. Demiray
A. R. Franco
P. M. L. Castro
M. E. Pintado
机构：
[1] Universidade Catolica Portuguesa,Escola Superior de Biotecnolgia
来源：
Waste and Biomass Valorization | 2010年 / 1卷
关键词：
Agricultural waste; Cherry by-products; Polyphenols; Antibacterial properties;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：209 / 217
页数：8
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