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  1. 1

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

    Veröffentlicht 2011
    Abschlussarbeit

    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 von Elejorde, Jinnelyn N.

    Veröffentlicht 2010
    Abschlussarbeit

    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. von Silorio, Mikaela P.

    Abschlussarbeit

    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 von Tornalejo, Norielle Marie B.

    Abschlussarbeit

    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 von Legada, Earl R.

    Abschlussarbeit

    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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