Impact of Ozonation Process on the Content of Bioactive Compounds with Antioxidant Properties in Scots Pine (Pinus sylvestris L.) Shoots as Well as Yield and Composition of Essential Oils

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Open Access

|Dec 2020

Authors

Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of Rzeszow, Rzeszów, Poland

Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of Rzeszow, Rzeszów, Poland

Department of Chemistry and Food Toxicology, Collegium of Natural Sciences, University of Rzeszow, Rzeszów, Poland

Department of Computer Engineering in Management, Rzeszow University of Technology, Rzeszów, Poland

Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of Rzeszow, Rzeszów, Poland

Department of Chemistry and Food Toxicology, Collegium of Natural Sciences, University of Rzeszow, Rzeszów, Poland

DOI: https://doi.org/10.2478/aucft-2020-0013 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

Language: English

Page range: 146 - 155

Submitted on: Jul 27, 2020

Accepted on: Sep 27, 2020

Published on: Dec 24, 2020

Published by: Lucian Blaga University of Sibiu

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

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© 2020 Natalia Matłok, Józef Gorzelany, Tomasz Piechowiak, Piotr Antos, Miłosz Zardzewiały, Maciej Balawejder, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.