Kar Lin Nyam
AuthID: R-00J-RRK
1
TÃTULO: Contribution of Tocols to Food Sensorial Properties, Stability, and Overall Quality Full Text
AUTORES: Amelia Delgado; Said Al Hamimi; Mohamed Fawzy Ramadan; Maryna De Wit; Alessandra Durazzo; Kar Lin Nyam; Manel Issaoui;
PUBLICAÇÃO: 2020, FONTE: JOURNAL OF FOOD QUALITY, VOLUME: 2020
AUTORES: Amelia Delgado; Said Al Hamimi; Mohamed Fawzy Ramadan; Maryna De Wit; Alessandra Durazzo; Kar Lin Nyam; Manel Issaoui;
PUBLICAÇÃO: 2020, FONTE: JOURNAL OF FOOD QUALITY, VOLUME: 2020
INDEXADO EM: 
Scopus 
WOS
Scopus WOS