Micellar Extraction of Active Components from Spices and Evaluation of the Ce(IV)-Based Reducing Capacity of the Extracts
Crossref DOI link: https://doi.org/10.1134/S1061934821090124
Published Online: 2021-09-07
Published Print: 2021-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ziyatdinova, G. K.
Budnikov, H. C.
Text and Data Mining valid from 2021-09-01
Version of Record valid from 2021-09-01
Article History
Received: 11 April 2021
Revised: 19 April 2021
Accepted: 19 April 2021
First Online: 7 September 2021