Contribution of Tocols to Food Sensorial Properties, Stability, and Overall Quality

AuthID
 P-00T-80C
7
Author(s)
Al Hamimi, S
·
Ramadan, MF
·
Wit, M
·
Durazzo, A
·
Issaoui, M
Tipo de Documento
Review
Year published
2020
Publicado
in JOURNAL OF FOOD QUALITY, ISSN: 0146-9428
Volume: 2020
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85097841038
Wos: WOS:000599876000001
Source Identifiers
ISSN: 0146-9428
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