Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility
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Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility
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2016 nî lūn-bûn
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2016年の論文
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2016年学术文章
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2016年学术文章
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2016年学术文章
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2016年学术文章
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2016年學術文章
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2016年學術文章
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2016年學術文章
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Fruit Antioxidants during Vine ...... and in Vitro Bio-Accessibility
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Fruit Antioxidants during Vine ...... nd in Vitro Bio-Accessibility.
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type
label
Fruit Antioxidants during Vine ...... and in Vitro Bio-Accessibility
@en
Fruit Antioxidants during Vine ...... nd in Vitro Bio-Accessibility.
@nl
prefLabel
Fruit Antioxidants during Vine ...... and in Vitro Bio-Accessibility
@en
Fruit Antioxidants during Vine ...... nd in Vitro Bio-Accessibility.
@nl
P2860
P50
P356
P1476
Fruit Antioxidants during Vine ...... and in Vitro Bio-Accessibility
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P2093
Dilek Boyacioglu
Gamze Toydemir
P2860
P356
10.3390/IJMS17101658
P407
P577
2016-09-29T00:00:00Z