المؤلفون: Farida Tripodi, Alessia Lambiase, Hind Moukham, Giorgia Spandri, Maura Brioschi, Ermelinda Falletta, Annalisa D'Urzo, Marina Vai, Francesco Abbiati, Stefania Pagliari, Andrea Salvo, Mattia Spano, Luca Campone, Massimo Labra, Paola Coccetti

المصدر: Current Research in Food Science, Vol 9, Iss , Pp 100888- (2024)

مصطلحات موضوعية: Saccharomyces cerevisiae, Human α-synuclein, Parkinson's disease (PD), Cocoa, Food waste valorization, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2665927124002144; https://doaj.org/toc/2665-9271

URL الوصول: https://doaj.org/article/bc90c53e010e417cbe55617b67773b46