Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/46112
Type of publication: Tezės kituose recenzuojamuose leidiniuose / Theses in other peer-reviewed publications (T1e)
Field of Science: Biochemija / Biochemistry (N004)
Author(s): Maruška, Audrius;Kaškonienė, Vilma;Stankevičius, Mantas;Akuneca, Ieva;Drevinskas, Tomas;Mickienė, Rūta;Bimbiraitė-Survilienė, Kristina;Juodeikienė, Gražina;Bartkienė, Elena;Ragažinskienė, Ona
Title: Influence of solid-state fermentation on phenolic and volatile compounds composition of medicinal and spice plants
Is part of: Foodbalt-2012 : Innovate and healthy food for consumers : 7th Baltic conference on food science and technology, Kaunas, May 17-18 : conference program and abstracts. Kaunas : Technologija, 2012
Extent: p. 32-33
Date: 2012
Keywords: Essential oils;Medicinal plants;Phenolic compounds;HPLC
ISBN: 9786090204153
Internet: https://hdl.handle.net/20.500.12259/46112
Affiliation(s): Biochemijos katedra
Gamtos mokslų fakultetas
Kauno technologijos universitetas
Lietuvos sveikatos mokslų universitetas. Veterinarijos akademija
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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