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pro vyhledávání: '"Ahmad N. Al-Shadaideh"'
Autor:
Mohamad A. Shatnawi, J. Al-Khaza’leh, Mohammad S. Al-mazra’awi, Ahmad N. Al-Shadaideh, Hanee Dmour, Candela Iommi, Maher Obeidat, Moawiya A. Haddad, Amal A. Al-Abbadi
Publikováno v:
Journal of AOAC INTERNATIONAL. 103:925-929
Background The presence of phenolic acids in edible products for human consumption is considered in relation to the production of odorant substances, with a variety of different aromas. Objective Phenolic substances anthocyanidins, anthocyanins, flav
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a31d074d5779c729a13ad5e37ec1c31
https://doi.org/10.1093/jaocint/qsz026
https://doi.org/10.1093/jaocint/qsz026
