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Sergey Gubsky – författare

Visar alla böcker från författaren Sergey Gubsky. Handla med fri frakt och snabb leverans.

3 produkter

  1. Sergey Gubsky, Olena Stabnikova, Viktor Stabnikov, Octavio Paredes-López - Wild Edible Plants, Inbunden. Tillgänglighet: Lägg i varukorg

    Wild Edible Plants

    Improving Food's Nutritional Value and Human Health through Biotechnology

    Av Sergey Gubsky, Olena Stabnikova m. fl.

    Inbunden, 2025

    3083 kr

    Lägg i varukorg

    Wild plants have been used by humans as an important source of nutrition since ancient times. They are rich in health-promoting compounds such as phenols, flavonoids, antioxidants, vitamins, trace elements, and dietary fibers. When incorporated into food products, these materials enhance the …

  2. Octavio Paredes-Lopez, Viktor Stabnikov, Olena Stabnikova, Sergey Gubsky - Wild Edible Plants, E-bok. Tillgänglighet: Lägg i varukorg

    Wild Edible Plants

    Improving Food''s Nutritional Value and Human Health through Biotechnology

    Av Octavio Paredes-Lopez, Viktor Stabnikov m. fl.

    E-bok, 2025

    3558 kr

    Lägg i varukorg

    Wild plants have been used since ancient times as a source of human nutrition. They are a source of compounds valuable for human health such as phenols, flavonoids, antioxidants, vitamins, microelements, and fibers. When these materials are used as main components of foods, or as additives, they …

  3. Octavio Paredes-Lopez, Viktor Stabnikov, Olena Stabnikova, Sergey Gubsky - Wild Edible Plants, E-bok. Tillgänglighet: Lägg i varukorg

    Wild Edible Plants

    Improving Food''s Nutritional Value and Human Health through Biotechnology

    Av Octavio Paredes-Lopez, Viktor Stabnikov m. fl.

    E-bok, 2025

    3558 kr

    Lägg i varukorg

    Wild plants have been used since ancient times as a source of human nutrition. They are a source of compounds valuable for human health such as phenols, flavonoids, antioxidants, vitamins, microelements, and fibers. When these materials are used as main components of foods, or as additives, they …