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1 Ergebnisse
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Kinetic Study of Water and Total Soluble Solid Changes of B..:
Ha, Ho Thi Ngan
;
Minh Thuy, Nguyen
Current Research in Nutrition and Food Science Journal. 8 (2020) 3 - p. 1037-1045 , 2020
Link:
https://doi.org/10.12944/crnfsj.8.3.30
RT Journal T1 <Title>Kinetic Study of Water and Total Soluble Solid Changes of Black Cherry Tomato (Solanum Lycopersicum cv. OG) Sauce using Rotary Vacuum Evaporation</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.12944_crnfsj.8.3.30&Exemplar=1&LAN=DE A1 Ha, Ho Thi Ngan A1 Minh Thuy, Nguyen PB Enviro Research Publishers YR 2020 SN 2322-0007 SN 2347-467X JF Current Research in Nutrition and Food Science Journal VO 8 IS 3 SP 1037 OP 1045 LK http://dx.doi.org/https://doi.org/10.12944/crnfsj.8.3.30 DO https://doi.org/10.12944/crnfsj.8.3.30 SF ELIB - SuUB Bremen
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