Antiradical and antimicrobial properties of fermented red chicory (Cichorium intybus L.) by-products
Crossref DOI link: https://doi.org/10.1007/s13213-016-1225-3
Published Online: 2016-06-10
Published Print: 2016-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kagkli, Dafni Maria
Corich, Viviana
Bovo, Barbara
Lante, Anna
Giacomini, Alessio
License valid from 2016-06-10