Autor:	Mariana E, Schreyer, Carolina R, Olivero, Eugenia, Rossler, Lorena P, Soto, Laureano S, Frizzo, Jorge A, Zimmermann, Marcelo L, Signorini, Zbrun M, Virginia
Rok vydání:	2021
Zdroj:	Current research in food science. 5
ISSN:	2665-9271
Popis:	The aim of this study was to evaluate the percentage of
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=pmid________::cfb5479cb36de3068c49a5d287a2d746 https://pubmed.ncbi.nlm.nih.gov/35340997 Zobrazit plný text záznamu