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Antioxidant capacity of blackcurrant (Ribes nigrum L.) leaves and buds Cover

Antioxidant capacity of blackcurrant (Ribes nigrum L.) leaves and buds

Acta Universitatis Sapientiae, Alimentaria
Volume 14 (2021): Issue 1 (December 2021)
By: Cs. Orbán,  É. Kis,  Cs. Albert and  É. Molnos  
Open Access
|Dec 2021

Authors

Cs. Orbán

orbancsongor@uni.sapientia.ro

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Bioengineering

É. Kis

kiseva@uni.sapientia.ro

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science

Cs. Albert

albertcsilla@uni.sapientia.ro

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science

É. Molnos

molnoseva@uni.sapientia.ro

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
DOI: https://doi.org/10.2478/ausal-2021-0007 | Journal eISSN: 2066-7744
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Language: English
Page range: 117 - 129
Published on: Dec 17, 2021
Published by: Sapientia Hungarian University of Transylvania
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
polyphenols,
extraction solvent,
Ruben,
Fertődi and Tisel cultivars
Related subjects:
Business and economics,
Business management,
Industries,
Agribusiness, food industry,
Industrial chemistry,
Food science and technology

© 2021 Cs. Orbán, É. Kis, Cs. Albert, É. Molnos, published by Sapientia Hungarian University of Transylvania
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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