Food Chemistry Advances

Fuente: DOAJ

Saved in:

Bibliographic Details
Format:	Revista científica
Language:	EN
Published:	Elsevier 2022
Subjects:	food chemistry food additives food biochemistry bioactive constituents Food processing and manufacture TP368-456
Online Access:	Acceder al recurso
Tags:	Add Tag No Tags, Be the first to tag this record!

Internet

https://doaj.org/toc/2772-753X