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Modification of the Intensity of Compounds Biosynthesis in the Petioles of Rhubarb (Rheum rhaponticum L.) Induced by the Ozonation Process Cover

Modification of the Intensity of Compounds Biosynthesis in the Petioles of Rhubarb (Rheum rhaponticum L.) Induced by the Ozonation Process

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 27 (2023): Issue 2 (December 2023)
By: Miłosz Zardzewiały,  Natalia Matłok,  Tomasz Piechowiak and  Maciej Balawejder  
Open Access
|Jan 2024

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DOI: https://doi.org/10.2478/aucft-2023-0020 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 243 - 252
Submitted on: Aug 30, 2023
Accepted on: Nov 4, 2023
Published on: Jan 11, 2024
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
rhubarb petioles,
ozone,
oxalic acid
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2024 Miłosz Zardzewiały, Natalia Matłok, Tomasz Piechowiak, Maciej Balawejder, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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