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The Effect of some Antioxidants Compounds on Enzymatic and Nonenzymic Browning of Quince Juice During Thermal Treatment
Veröffentlicht in al-Tarbiyah wa-al-ʻilm lil-ʻulūm al-insānīyah : majallah ʻilmīyah muḥakkamah taṣduru ʻan Kullīyat al-Tarbiyah lil-ʻUlūm al-Insānīyah fī Jāmiʻat al-Mawṣil
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