Biogenic Amine Formation and Microbiological Quality of Anchovy (Engraulis encrasicolus) Treated with Lavender and Lemon Balm Ethanol Extracts.
about
Biogenic Amine Formation and Microbiological Quality of Anchovy (Engraulis encrasicolus) Treated with Lavender and Lemon Balm Ethanol Extracts.
description
2017 nî lūn-bûn
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2017年の論文
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2017年学术文章
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2017年学术文章
@zh-cn
2017年学术文章
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2017年学术文章
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2017年学术文章
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2017年學術文章
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2017年學術文章
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2017年學術文章
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name
Biogenic Amine Formation and M ...... d Lemon Balm Ethanol Extracts.
@en
Biogenic Amine Formation and Microbiological Quality of Anchovy
@nl
type
label
Biogenic Amine Formation and M ...... d Lemon Balm Ethanol Extracts.
@en
Biogenic Amine Formation and Microbiological Quality of Anchovy
@nl
prefLabel
Biogenic Amine Formation and M ...... d Lemon Balm Ethanol Extracts.
@en
Biogenic Amine Formation and Microbiological Quality of Anchovy
@nl
P2860
P356
P1476
Biogenic Amine Formation and M ...... d Lemon Balm Ethanol Extracts.
@en
P2093
Rana Öztekin
P2860
P304
P356
10.1111/1750-3841.13704
P577
2017-04-03T00:00:00Z