Cereal Processing By-Products as Rich Sources of Phenolic Compounds and Their Potential Bioactivities

por Anca Fărcaș, Georgiana Drețcanu, Teodora Daria Pop, Bianca Enaru, Sonia Socaci, Zorița Diaconeasa
Publicado 2021

Physico-Chemical, Nutritional, and Sensory Evaluation of Two New Commercial Tomato Hybrids and Their Parental Lines

por Zoltán Felföldi, Floricuta Ranga, Sonia Ancuta Socaci, Anca Farcas, Mariola Plazas, Adriana F. Sestras, Dan Cristian Vodnar, Jaime Prohens, Radu E. Sestras
Publicado 2021