Characterization of the quality of novel rye-buckwheat ginger cakes by chemical markers and antioxidant capacity
Chemical papers, 2016-03, Vol.70 (3), p.333-342 [Peer Reviewed Journal]Institute of Chemistry, Slovak Academy of Sciences 2016 ;ISSN: 0366-6352 ;EISSN: 1336-9075 ;DOI: 10.1515/chempap-2015-0217
Full text available
|
||||
 |
INSPIRE LIBRARY - TON DUC THANG UNIVERSITY |  |
(84-028) 37 755 057 | Feedback |
| 19 Nguyen Huu Tho St. Dist.7, HCM |  |
thuvien@tdtu.edu.vn | ||