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AIzaSyB4mHJ5NPEv-XzF7P6NDYXjlkCWaeKw5bc
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Procesos (1 jan 2016 ano – 1 jan 2016 ano)

Descrição:

Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond (Prunus dulcis) kernel

Adicionado na linha do tempo:

prueba

ByGerardo Rafael S M
29 nov 2017
0
0
645

Data:

1 jan 2016 ano
1 jan 2016 ano
~ 0 min
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