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Control of microbial growth, browning and lipid oxidation b..:
Adegoke, G. O.
;
Fasoyiro, S. B.
;
Skura, B.
European Food Research and Technology. 211 (2000) 5 - p. 342-345 , 2000
Link:
https://doi.org/10.1007/s002170000170
RT Journal T1 <Title>Control of microbial growth, browning and lipid oxidation by the spice Aframomum danielli</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s002170000170&Exemplar=1&LAN=DE A1 Adegoke, G. O. A1 Fasoyiro, S. B. A1 Skura, B. PB Springer Science and Business Media LLC YR 2000 SN 1438-2377 SN 1438-2385 JF European Food Research and Technology VO 211 IS 5 SP 342 OP 345 LK http://dx.doi.org/https://doi.org/10.1007/s002170000170 DO https://doi.org/10.1007/s002170000170 SF ELIB - SuUB Bremen
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