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1 Ergebnisse
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Influence of controlled curing process on physico-chemical,..:
Naqash, S.
;
Jan, T.
;
Naik, H.R.
...
Journal of Food Composition and Analysis. 114 (2022) - p. 104823 , 2022
Link:
https://doi.org/10.1016/j.jfca.2022.104823
RT Journal T1 <Title>Influence of controlled curing process on physico-chemical, nutritional, and bio-active composition of brown Spanish onion</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jfca.2022.104823&Exemplar=1&LAN=DE A1 Naqash, S. A1 Jan, T. A1 Naik, H.R. A1 Hussain, S.Z. A1 Dar, B.N. A1 Makroo, H.A. PB Elsevier BV YR 2022 SN 0889-1575 JF Journal of Food Composition and Analysis VO 114 SP 104823 LK http://dx.doi.org/https://doi.org/10.1016/j.jfca.2022.104823 DO https://doi.org/10.1016/j.jfca.2022.104823 SF ELIB - SuUB Bremen
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