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pro vyhledávání: '"Maedeh Hosseinkhani Abadchi"'
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 19, Iss 2, Pp 383-397 (2023)
Introduction Thermal process is the most prominent option for treating foods. During the heat treatment, food nutrients response simultaneously but adversely under pH, temperature, moisture, and other provided conditions. It might result in an irrev
Externí odkaz:
https://doaj.org/article/8cba50b4a6f547fa9abc0e49ddfab698
