Bulletin UASVM Food Science and Technology 76(2)/2019, p.149-153
ISSN 2344-5300
DOI: 10.15835/buasvmn-fst: 2019.0028
Autori: Mihaela Multescu, Marta Zachia, Nastasia Belc, Teodora Manasia, Floarea Burnichi, Florentina Israel-Roming
Rezultate
Effect of boiling on the antioxidant potential o cabbage varieties
2020-07-13