Article
type: Class

Document
type: Class

Anualidad
type: Class

Academic Article
type: Class

Information Content Entity
type: Class

Continuant
type: Class

Entity
type: Class

2024
type: Class

Generically Dependent Continuant
type: Class

individual
type: Document
rights: termsOfUse
date: 2026-08-13T22:17:11
publisher: Cookies Fortified with Polyphenols Extracts: Impact on Phenolic Content, Antioxidant Activity, Inhibition of ¿-Amylase and ¿-Glucosidase Enzyme, Colour and Sensory Attractiveness
label: RDF description of Cookies Fortified with Polyphenols Extracts: Impact on Phenolic Content, Antioxidant Activity, Inhibition of ¿-Amylase and ¿-Glucosidase Enzyme, Colour and Sensory Attractiveness - http://research.umh.es/vivo/pub/articulo/279894

Cookies Fortified with Polyphenols Extracts: Impact on Phenolic Content, Antioxidant Activity, Inhibition of ¿-Amylase and ¿-Glucosidase Enzyme, Colour and Sensory Attractiveness
type: 2024
most specific type: Academic Article
page start: 1108
included: Tecnología Agroalimentaria 2024
date time value: 279894 pubdate
type: Thing
type: Entity
related by: AutorExt:438394_2024-Artículo:279894
included: Calidad y Seguridad Alimentaria 2024
type: Document
included: Agroquímica y Medio Ambiente 2024
most specific type: 2024
type: Continuant
related by: Autor:163817-Artículo:279894
type: Academic Article
type: Information Content Entity
ARG_2000028: 279894 vcard
type: Article
has publication venue: ANTIOXIDANTS
type: Anualidad
page end: 1118
related by: AutorExt:438378_2024-Artículo:279894
type: Generically Dependent Continuant

Tecnología Agroalimentaria 2024
type: Anualidad
type: 2024
type: DepartmentReport
type: Thing
type: ResearchReport
includes: Cookies Fortified with Polyphenols Extracts: Impact on Phenolic Content, Antioxidant Activity, Inhibition of ¿-Amylase and ¿-Glucosidase Enzyme, Colour and Sensory Attractiveness

AutorExt:438394_2024-Artículo:279894
type: Relationship
type: BFO_0000020
type: Entity
type: Thing
type: Authorship
type: Continuant
relates: Cookies Fortified with Polyphenols Extracts: Impact on Phenolic Content, Antioxidant Activity, Inhibition of ¿-Amylase and ¿-Glucosidase Enzyme, Colour and Sensory Attractiveness

Calidad y Seguridad Alimentaria 2024
type: ResearchOrganizationReport
type: Anualidad
type: 2024
type: Thing
type: ResearchReport
includes: Cookies Fortified with Polyphenols Extracts: Impact on Phenolic Content, Antioxidant Activity, Inhibition of ¿-Amylase and ¿-Glucosidase Enzyme, Colour and Sensory Attractiveness

Agroquímica y Medio Ambiente 2024
type: Anualidad
type: 2024
type: DepartmentReport
type: Thing
type: ResearchReport
includes: Cookies Fortified with Polyphenols Extracts: Impact on Phenolic Content, Antioxidant Activity, Inhibition of ¿-Amylase and ¿-Glucosidase Enzyme, Colour and Sensory Attractiveness

Autor:163817-Artículo:279894
type: Relationship
type: BFO_0000020
type: Entity
type: Thing
type: Authorship
type: Continuant
relates: Cookies Fortified with Polyphenols Extracts: Impact on Phenolic Content, Antioxidant Activity, Inhibition of ¿-Amylase and ¿-Glucosidase Enzyme, Colour and Sensory Attractiveness

ANTIOXIDANTS
type: Generically Dependent Continuant
type: Information Content Entity
type: Collection
type: Thing
type: Entity
type: Journal
type: Continuant
type: Periodical
publication venue for: Cookies Fortified with Polyphenols Extracts: Impact on Phenolic Content, Antioxidant Activity, Inhibition of ¿-Amylase and ¿-Glucosidase Enzyme, Colour and Sensory Attractiveness

AutorExt:438378_2024-Artículo:279894
type: Relationship
type: BFO_0000020
type: Entity
type: Thing
type: Authorship
type: Continuant
relates: Cookies Fortified with Polyphenols Extracts: Impact on Phenolic Content, Antioxidant Activity, Inhibition of ¿-Amylase and ¿-Glucosidase Enzyme, Colour and Sensory Attractiveness