Evaluation of the risk of fungal spoilage when substituting sucrose with commercial purified Stevia glycosides in sweetened bakery products.
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Evaluation of the risk of fungal spoilage when substituting sucrose with commercial purified Stevia glycosides in sweetened bakery products.
description
2016 nî lūn-bûn
@nan
2016年の論文
@ja
2016年学术文章
@wuu
2016年学术文章
@zh-cn
2016年学术文章
@zh-hans
2016年学术文章
@zh-my
2016年学术文章
@zh-sg
2016年學術文章
@yue
2016年學術文章
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2016年學術文章
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name
Evaluation of the risk of fung ...... in sweetened bakery products.
@en
Evaluation of the risk of fung ...... in sweetened bakery products.
@nl
type
label
Evaluation of the risk of fung ...... in sweetened bakery products.
@en
Evaluation of the risk of fung ...... in sweetened bakery products.
@nl
prefLabel
Evaluation of the risk of fung ...... in sweetened bakery products.
@en
Evaluation of the risk of fung ...... in sweetened bakery products.
@nl
P50
P1476
Evaluation of the risk of fung ...... in sweetened bakery products.
@en
P356
10.1016/J.IJFOODMICRO.2016.04.031
P577
2016-04-27T00:00:00Z