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Navegación por Autor Lamparski, G.
Mostrando resultados 1 a 4 de 4
Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
openAccess | | nov-2012 | Bioactive phenolic compounds of Soybean (Glycine max cv. Merit): Modifications by different microbiological fermentations | Dueñas, Montserrat CSIC ORCID; Hernández, M. Teresa CSIC ; Robredo, Sergio CSIC; Lamparski, G.; Estrella, Isabel CSIC ; Muñoz, Rosario CSIC ORCID | artículo |
openAccess | | 21-nov-2020 | Oat-buckwheat breads - technological quality, staling and sensory properties | Wronkowska, M.; Jarmulowicz, A.; Lamparski, G.; Jeliński, T.; Haros, Monika CSIC ORCID | artículo |
closedAccess | | 2011 | Relationship between the sensory quality of lentil (Lens culinaris) sprouts and their phenolic constituents. | Troszynska, A.; Estrella, Isabel CSIC ; Lamparski, G.; Amarowicz, R.; Pegg, Ronald B. | artículo |
closedAccess | | 2010 | The relation between the sensory quality of lentils (Lens culinaris) sprouts and their phenolic compounds | Tonszynska, A.; Estrella, Isabel CSIC ; Lamparski, G.; Hernández, M. Teresa CSIC ; Amarowicz, R. | póster de congreso |