Tom 83 Nr 1 (2019): Biotechnology and Food Science

Tom 83 Nr 1 (2019)

Opublikowano June 30, 2019
https://doi.org/10.34658/bfs.2019.83.1
Biotechnology and Food Science

Artykuły

Mateusz Aninowski,Joanna Leszczyńska
3-11
The determination of potentially allergenicity of selected herbs
PDF (English)
Małgorzata Grabarczyk,Wanda Mączka,Katarzyna Wińska,Cecylia Uklańska-Pusz
13-30
Mushrooms of the Pleurotus genus – properties and application
PDF (English)
Tuya Narangerel,Dorota Mańkowska
31-36
Herbs in Mongolia
PDF (English)
Dominika Polka,Anna Podsędek
37-47
Phenolics composition and antioxidant capacity of guelder rose fruit, flower and bark extracts
PDF (English)
Beata Szukay,Wojciech Stachura,Łukasz Saletnik,Jacek Budzyński,Justyna Szymańska,Jacek Fisz
49-56
Changes in the fluorescence excitation and emissions spectra of heated and frying rapeseed oil and sunflower oil
PDF (English)
Gabriela Kowalska,Justyna Rosicka-Kaczmarek,Tomasz P. Olejnik,kamil Dędek
57-69
The influence of selected process factors on the physicochemical and biological properties of honeys: A review
PDF (English)
Kamil Dędek,Justyna Rosicka-Kaczmarek,Ewa Nebesny,Gabriela Kowalska
71-85
Characteristics and biological properties of ferulic acid
PDF (English)
Karolina Wawrzyńczak,Alicja Jakiel,Danuta Kalemba
87-96
Composition of leaf and flower essential oil of Myrica gale L.
PDF (English)