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Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/35079
DC FieldValueLanguage
dc.contributor.authorContini, M.en
dc.contributor.authorFrangipaneen
dc.contributor.authorM. T.en
dc.contributor.authorMassantinien
dc.contributor.authorR.en
dc.contributor.authorBaccelloni, S.en
dc.contributor.authorFrangipane , M. T.en
dc.contributor.authorMerendino, Nicolo'en
dc.contributor.authorMassantini, Riccardoen
dc.contributor.authorContinien
dc.contributor.authorM.en
dc.contributor.authorBaccellonien
dc.contributor.authorS.en
dc.date.accessioned2020-10-20T22:54:46Z-
dc.date.available2020-10-20T22:54:46Z-
dc.date.issued2012en
dc.identifier.urihttp://hdl.handle.net/2067/35079-
dc.titleIncreasing espresso coffee brew antioxidant capacity using phenolic extract recovered from hazelnut skin wasteen
dc.typearticleen
dc.identifier.doi10.1016/j.jff.2011.09.005en
dc.identifier.scopus2-s2-84857686097en
dc.identifier.isi301884800015en
dc.relation.issn17564646en
dc.relation.journalJOURNAL OF FUNCTIONAL FOODSen
dc.relation.firstpage137en
dc.relation.lastpage146en
dc.relation.numberofpages10en
dc.relation.conferencenameJOURNAL OF FUNCTIONAL FOODSen
dc.relation.volume4en
dc.relation.issue4en
dc.type.miur262en
item.fulltextNo Fulltext-
item.openairetypearticle-
item.cerifentitytypePublications-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.journal.journalissn1756-4646-
crisitem.journal.anceE200953-
Appears in Collections:A1. Articolo in rivista
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