Skip to Main Content (Press Enter)
×
Home
Corsi
Insegnamenti
Professioni
Persone
Pubblicazioni
Strutture
Terza Missione
Competenze
IT
EN
☰
|
UNIFIND
uniss.it
IT
EN
×
Home
Corsi
Insegnamenti
Professioni
Persone
Pubblicazioni
Strutture
Terza Missione
Competenze
☰
Pubblicazioni
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
Rivista
Codice:
E249984
ISSN:
2571-581X
Dati Generali
Dati Generali
Pubblicazioni (4)
Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread
Articolo
Green recovery optimization of phenolic compounds from “Spinoso sardo” globe artichoke by-products using response surface methodology
Articolo
The economic and environmental sustainability dimensions of agriculture: a trade-off analysis of Italian farms
Articolo
The potential use of brewers' spent grain-based substrates as horticultural bio-fertilizers
Articolo
No Results Found
