Autor:	Chan, Yong Lin, Jamalullail, Nurul Aini, Tan, Chin Ping, Abdul Manap, Mohd Yazid, Lai, O.M.
Zdroj:	Nutrition & Food Science, 2019, Vol. 50, Issue 3, pp. 539-553.
Databáze:	Emerald Insight
Externí odkaz:	http://www.emeraldinsight.com/doi/10.1108/NFS-07-2019-0202 Zobrazit plný text záznamu