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Contribution of Tocols to Food Sensorial Properties, Stabil..:
Delgado, Amélia
;
Al-Hamimi, Said
;
Ramadan, Mohamed Fawzy
...
Journal of Food Quality. 2020 (2020) - p. 1-8 , 2020
Link:
https://doi.org/10.1155/2020/8885865
RT Journal T1
Contribution of Tocols to Food Sensorial Properties, Stability, and Overall Quality
UL https://suche.suub.uni-bremen.de/peid=cr-10.1155_2020_8885865&Exemplar=1&LAN=DE A1 Delgado, Amélia A1 Al-Hamimi, Said A1 Ramadan, Mohamed Fawzy A1 Wit, Maryna De A1 Durazzo, Alessandra A1 Nyam, Kar Lin A1 Issaoui, Manel A1 Szumny, Antoni PB Hindawi Limited YR 2020 SN 1745-4557 SN 0146-9428 JF Journal of Food Quality VO 2020 SP 1 OP 8 LK http://dx.doi.org/https://doi.org/10.1155/2020/8885865 DO https://doi.org/10.1155/2020/8885865 SF ELIB - SuUB Bremen
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