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AIzaSyB4mHJ5NPEv-XzF7P6NDYXjlkCWaeKw5bc
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Antioxidantes (1 ene 2018 año – 1 ene 2018 año)

Descripción:

Effects of salinity on bacterial communities, Maillard reactions, isoflavone composition, antioxidation and antiproliferation in Korean fermented soybean paste (doenjang)

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prueba

ByGerardo Rafael S M
29 nov 2017
0
0
645

fecha:

1 ene 2018 año
1 ene 2018 año
~ 0 min
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