30
/pt/
AIzaSyAYiBZKx7MnpbEhh9jyipgxe19OcubqV5w
June 15, 2024
89044
30594
2

Procesos (1 jan 2016 ano – 1 jan 2016 ano)

Descrição:

Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour

Adicionado na linha do tempo:

29 nov 2017
0
0
505

Data:

1 jan 2016 ano
1 jan 2016 ano
~ 0 min