Change in the content of phenolic compounds in semi-finished products from endive Cichorium endivia during low-temperature processing - PDF (Russian)


Copyright (c) Kolodiaznaia V.S., Rumiantceva O.N., Kiprushkina E.I., Mironova D.J.

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

This website uses cookies

You consent to our cookies if you continue to use our website.

About Cookies