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pro vyhledávání: '"Anastasia Batrak"'
Publikováno v:
Вісник Харківського національного університету: Серія xімія, Iss 35, Pp 17-36 (2020)
The fortification of food with vitamin D has several limitations because this group of fat-soluble compounds may degrade or undergo undesirable changes during technologic processing and storage of food. The purpose of this study was to investigate em
Externí odkaz:
https://doaj.org/article/3867921c30084948a5da2c2e739ee21d
