Effect of a new thermal treatment in combination with saprobic fungal incubation on the phytotoxicity level of alperujo

  1. Sampedro, I.
  2. Aranda, E.
  3. Rodríguez-Gutiérrez, G.
  4. Lama-Muñoz, A.
  5. Ocampo, J.A.
  6. Fernández-Bolaños, J.
  7. García-Romera, I.
Revue:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561,  1520-5118

Année de publication: 2011

Volumen: 59

Número: 7

Pages: 3239-3245

Type: Article

DOI: 10.1021/JF2003305 GOOGLE SCHOLAR

Objetivos de desarrollo sostenible

La source de données: Scopus