Composition of fatty acids and tocopherols in peels, seeds and leaves of Sea buckthorn
Authors
Zuzana Burčová
Department of Food Science and Technology; Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37, Bratislava, Slovak Republic
František Kreps
Department of Food Science and Technology; Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37, Bratislava, Slovak Republic
Štefan Schmidt
Department of Food Science and Technology; Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37, Bratislava, Slovak Republic
Michal Jablonský
Department of Wood, Pulp and Paper; Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37, Bratislava, Slovak Republic
Aleš Ház
Department of Wood, Pulp and Paper; Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37, Bratislava, Slovak Republic
Alexandra Sládková
Department of Food Science and Technology; Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37, Bratislava, Slovak Republic
Igor Šurina
Department of Wood, Pulp and Paper; Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37, Bratislava, Slovak Republic
Language: English
Page range: 29 - 34
Published on: Jun 23, 2017
Published by: Slovak University of Technology in Bratislava
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
Related subjects:
© 2017 Zuzana Burčová, František Kreps, Štefan Schmidt, Michal Jablonský, Aleš Ház, Alexandra Sládková, Igor Šurina, published by Slovak University of Technology in Bratislava
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.