Analysis of the selected antioxidant compounds in ice cream supplemented with Spirulina (Arthrospira platensis) extract

• Autorzy: Szmejda K. , Dulinski R. , Byczynski L. , Karbowski A. , Florczak T. , Zyla K.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Biotechnology and Food Science
• Rocznik: 2018
• Tom: 82
• Numer: 1
• Opis fizyczny: p.41-48,fig.,ref.

Twórcy

autor

Szmejda K.

• Faculty of Biotechnology and Earth Sciences, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland

autor

Dulinski R.

• Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland

autor

Byczynski L.

• Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland

autor

Karbowski A.

• Faculty of Biotechnology and Earth Sciences, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland

autor

Florczak T.

• Faculty of Biotechnology and Earth Sciences, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland

autor

Zyla K.

• Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland