Antioxidant Capability of Ultra-high Temperature Milk and Ultra-high Temperature Soy Milk and their Fermented Products Determined by Four Distinct Spectrophotometric Methods.
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Antioxidant Capability of Ultra-high Temperature Milk and Ultra-high Temperature Soy Milk and their Fermented Products Determined by Four Distinct Spectrophotometric Methods.
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2017 nî lūn-bûn
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2017 թուականի Մայիսին հրատարակուած գիտական յօդուած
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2017 թվականի մայիսին հրատարակված գիտական հոդված
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2017年の論文
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2017年論文
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2017年論文
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2017年論文
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2017年論文
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2017年論文
@zh-tw
2017年论文
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name
Antioxidant Capability of Ultr ...... ct Spectrophotometric Methods.
@ast
Antioxidant Capability of Ultr ...... ct Spectrophotometric Methods.
@en
type
label
Antioxidant Capability of Ultr ...... ct Spectrophotometric Methods.
@ast
Antioxidant Capability of Ultr ...... ct Spectrophotometric Methods.
@en
prefLabel
Antioxidant Capability of Ultr ...... ct Spectrophotometric Methods.
@ast
Antioxidant Capability of Ultr ...... ct Spectrophotometric Methods.
@en
P2093
P2860
P356
P1476
Antioxidant Capability of Ultr ...... ct Spectrophotometric Methods.
@en
P2093
Hamid Ezzatpanah
Leila Azadbakht
Maryam Mirlohi
Mina Babashahi
Mohammad Reza Ehsani
Sahar Torki Baghbadorani
P2860
P356
10.4103/2277-9175.207150
P577
2017-05-29T00:00:00Z