ID: 1156310 |
Phytochemical and nutritional properties of sumac (Rhus coriaria): a potential ingredient for developing functional foods / Zannou, Oscar [Autor, 6.667%] ; Oussou, Kouame F. [Autor, 6.667%] ; Chabi, Ifagbémi B. [Autor, 6.667%] ; Alamou, Fadel [Autor, 6.667%] ; Awad, Nour M.H. [Autor, 6.667%] ; Miassi, Yann E. [Autor, 6.666%] ; Loké, Fifamè C.V. [Autor, 6.667%] ; Abdoulaye, Adam [Autor, 6.666%] ; Pashazadeh, Hojjat [Autor, 6.667%] ; Redha, Ali Ali [Autor, 6.666%] ; Kpoclou, Yénoukounmè E. [Autor, 6.667%] ; Guclu, Gamze [Autor, 6.666%] ; Koca, Ilkay [Autor, 6.667%] ; Selli, Serkan [Autor, 6.666%] ; Ibrahim, Salam A. [Autor, 6.667%]. – DOI 10.1016/j.jfutfo.2024.01.002. – WOS CC ; SCO
In: Journal of Future Foods. – ISSN (online) 27725669. – Roč. 5, č. 1 (2025), s. 21-35