ALZETTA, Carlo
ALZETTA, Carlo
DIAL - DIPARTIMENTO DI SCIENZE DEGLI ALIMENTI (attivo dal 01/01/1900 al 31/12/2015)
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Risultati 1 - 4 di 4 (tempo di esecuzione: 0.011 secondi).
Extraction of hydrophilic and lipophilic components of "Pesto Genovese"
2013-01-01 Alzetta, Carlo; Stefania, Perosa; Tubaro, Franco
Potential roles of polyphenol oxidase in apple tissues: effects on microbial growth and antioxidant capacity
2014-03-12 Alzetta, Carlo
Study of the existing relationship between enzymatic activity and total hydrophilic and lipophilic antioxidant capacity in food matrixes
2011-01-01 Alzetta, Carlo; Tubaro, Franco
Study of the existing relationship between polyphenol oxidase activity and total antioxidant capacity in vegetable matrixes
2013-01-01 Alzetta, Carlo; Tubaro, Franco
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Extraction of hydrophilic and lipophilic components of "Pesto Genovese" | 1-gen-2013 | Alzetta, Carlo; Stefania, Perosa; Tubaro, Franco | |
| Potential roles of polyphenol oxidase in apple tissues: effects on microbial growth and antioxidant capacity | 12-mar-2014 | Alzetta, Carlo | |
| Study of the existing relationship between enzymatic activity and total hydrophilic and lipophilic antioxidant capacity in food matrixes | 1-gen-2011 | Alzetta, Carlo; Tubaro, Franco | |
| Study of the existing relationship between polyphenol oxidase activity and total antioxidant capacity in vegetable matrixes | 1-gen-2013 | Alzetta, Carlo; Tubaro, Franco |