Impact of Ozonation Process on the Content of Bioactive Compounds with Antioxidant Properties in Scots Pine (Pinus sylvestris L.) Shoots as Well as Yield and Composition of Essential Oils
Authors
Natalia Matłok
Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of Rzeszow, Rzeszów, Poland
Józef Gorzelany
Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of Rzeszow, Rzeszów, Poland
Tomasz Piechowiak
Department of Chemistry and Food Toxicology, Collegium of Natural Sciences, University of Rzeszow, Rzeszów, Poland
Piotr Antos
Department of Computer Engineering in Management, Rzeszow University of Technology, Rzeszów, Poland
Miłosz Zardzewiały
Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of Rzeszow, Rzeszów, Poland
Maciej Balawejder
Department of Chemistry and Food Toxicology, Collegium of Natural Sciences, University of Rzeszow, Rzeszów, Poland
Language: English
Page range: 146 - 155
Submitted on: Jul 27, 2020
Accepted on: Sep 27, 2020
Published on: Dec 24, 2020
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Related subjects:
© 2020 Natalia Matłok, Józef Gorzelany, Tomasz Piechowiak, Piotr Antos, Miłosz Zardzewiały, Maciej Balawejder, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.