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TÍTULO: 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
INDEXADO EM: Scopus WOS