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  1. 1

    Effects of fermentation and germination on the bioactive components of cacao beans (Theobroma cacao) od Pombo, Louis Jordan Bertos

    Wydane 2011
    Praca dyplomowa

    Effects of fermentation and germination on the bioactive components of cacao beans (Theobroma cacao)
  2. 2

    Analysis of antioxidant activity of civet coffee (catimor coffee arabica L, cross), in relation to coffee bean processing od Elejorde, Jinnelyn N.

    Wydane 2010
    Praca dyplomowa

    Analysis of antioxidant activity of civet coffee (catimor coffee arabica L, cross), in relation to coffee bean processing
  3. 3

    Antioxidant potential and total phenolic content of selected macrofungi in the University of the Philippines-Visayas, Miagao, Iloilo Mikaela P. Silorio. od Silorio, Mikaela P.

    Praca dyplomowa

    Antioxidant potential and total phenolic content of selected macrofungi in the University of the Philippines-Visayas, Miagao, Iloilo Mikaela P. Silorio.
  4. 4

    Antioxidant activity evaluation of NSIC Rc216 (Oryza sativa) variety's bran and germ layers od Tornalejo, Norielle Marie B.

    Praca dyplomowa

    Antioxidant activity evaluation of NSIC Rc216 (Oryza sativa) variety's bran and germ layers
  5. 5

    Antioxidant screening of crude polysaccharide extracts from wild macrofungi fruiting bodies collected at the University of the Philippines Visayas Miagao Campus, Iloilo od Legada, Earl R.

    Praca dyplomowa

    Antioxidant screening of crude polysaccharide extracts from wild macrofungi fruiting bodies collected at the University of the Philippines Visayas Miagao Campus, Iloilo

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