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Antioxidantes (1 gen 2018 anni – 1 gen 2018 anni)

Descrizione:

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

Aggiunto al nastro di tempo:

prueba

ByGerardo Rafael S M
29 nov 2017
0
0
645

Data:

1 gen 2018 anni
1 gen 2018 anni
~ 0 min
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