Impact of food processing on anthocyanins

Impact of food processing on anthocyanins

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Opis bibliograficzny
1. autor:	SUI, Xiaonan
Format:	Umum
Język:	Inggris
Wydane:	Springer 2017
Hasła przedmiotowe:	FOOD INDUSTRIAL
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

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