Sgherri, C

Autore
Articolo, Testing total sulphur dioxide content in wine with two different instrumental apparatus : a comparison of their analytical performances, Pisa University Press
Articolo, Role of tocopherols in the antioxidative defences against copper excess in wheat roots, Pisa University Press
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Articolo, Improvement of varietal Nero D'Avola and Frappato based wines : implication of blending practice, Pisa University Press
Articolo, Dual inoculation with AMF and associated bacteria improves nutraceutical value of sweet basil grown under commercial conditions, Pisa University Press
Articolo, Retention of phenolic compounds and antioxidant properties in potato bread obtained from a dough enriched with a powder from the purple cv. Vitelotte, Pisa University Press
Sgherri, C. Micaelli, F. Andreoni, N. Baldanzi, M. Ranieri, A.

Retention of phenolic compounds and antioxidant properties in potato bread obtained from a dough enriched with a powder from the purple cv. Vitelotte

2016 - Pisa University Press

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Agrochimica : International Journal of Plant Chemistry, Soil Science and Plant Nutrition of the University of Pisa : 60, 4, 2016
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