Improving Chestnut Physicochemical Properties Through Fermentation-Development of Chestnut Amazake

AuthID
 P-00X-YEN
6
Author(s)
Santos, MV
·
Banfi, S
·
Santos, R
·
Raymundo, A
·
Tipo de Documento
Article
Year published
2023
Publicado
in FOOD CHEMISTRY-X, ISSN: 2590-1575
Volume: 17, Páginas: 100597 (8)
Indexing
Wos®
Scopus®
Crossref®4
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 36845500
SCOPUS: 2-s2.0-85147972003
Wos: WOS:001017681500001
Source Identifiers
ISSN: 2590-1575
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2025 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service