Study of the dehydration and allicin's level of garlic
Study of the dehydration and allicin's level of garlic
Al_GAR
Active
Project Information
Reference
POCTI/AGG/45674/2002
Project Type
National / Public
Financial Program
Type of Project
Research Project
Global Funding Value
0.00 €
IPB Funding Value
0.00 €
Project Period
Start: Jan 01, 2004
End: Dec 31, 2007
End: Dec 31, 2007
