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Influence of polyphenols on sensory properties of fermented..:
Nikolic, A
;
Grkovic, N
;
Djuric, S
...
IOP Conference Series: Earth and Environmental Science. 854 (2021) 1 - p. 012066 , 2021
Link:
https://doi.org/10.1088/1755-1315/854/1/012066
RT Journal T1 <Title>Influence of polyphenols on sensory properties of fermented sausages</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1088_1755-1315_854_1_012066&Exemplar=1&LAN=DE A1 Nikolic, A A1 Grkovic, N A1 Djuric, S A1 Jovanovic, J A1 Djordjevic, V A1 Trbovic, D A1 Vasilev, D PB IOP Publishing YR 2021 SN 1755-1307 SN 1755-1315 JF IOP Conference Series: Earth and Environmental Science VO 854 IS 1 SP 012066 LK http://dx.doi.org/https://doi.org/10.1088/1755-1315/854/1/012066 DO https://doi.org/10.1088/1755-1315/854/1/012066 SF ELIB - SuUB Bremen
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