Zobrazeno 1 - 1
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pro vyhledávání: '"Zeynab Abarchai"'
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 2, Pp 218-234 (2022)
Introduction Sumac, due to its phenolic compounds, strong anti-oxidant strength and anti-coagulation, can be considered as one of the most popular additives in the food industry. The aim of this study was to investigate the synergistic effect of suma
Externí odkaz:
https://doaj.org/article/d73d5ad4d640401c94b6f1b21b067b03
