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Enhancement of quercetin content and its bioavailability in food by vacuum impregnation and microwave vacuum drying Dipl.oec.troph. Beate Schulze 1. Berichterstatterin: Prof. Dr. K. Schwarz
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Document Date: 2015-04-15 05:07:39
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Enhancement of quercetin content and its bioavailability in food by vacuum impregnation and microwave vacuum drying Dipl.oec.troph. Beate Schulze 1. Berichterstatterin: Prof. Dr. K. Schwarz