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1 Ergebnisse
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Influencia de los métodos de cocción sobre la actividad ant..:
Gutiérrez Tlahque, Jorge
;
Santiago Sáenz, Yair Olovaldo
;
Hernández Fuentes, Alma Delia
...
Nova Scientia. 11 (2019) 22 - p. 53-68 , 2019
Link:
https://doi.org/10.21640/ns.v11i22.1685
RT Journal T1
Influencia de los métodos de cocción sobre la actividad antioxidante y compuestos bioactivos de tomate (Solanum lycopersicum L.)
UL https://suche.suub.uni-bremen.de/peid=cr-10.21640_ns.v11i22.1685&Exemplar=1&LAN=DE A1 Gutiérrez Tlahque, Jorge A1 Santiago Sáenz, Yair Olovaldo A1 Hernández Fuentes, Alma Delia A1 Pinedo Espinoza, José Manuel A1 López Buenabad, Guadalupe A1 López Palestina, César Uriel PB Universidad de LaSalle Bajio YR 2019 SN 2007-0705 JF Nova Scientia VO 11 IS 22 SP 53 OP 68 LK http://dx.doi.org/https://doi.org/10.21640/ns.v11i22.1685 DO https://doi.org/10.21640/ns.v11i22.1685 SF ELIB - SuUB Bremen
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