학술논문
COMPARISON OF BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY DURING DEVELOPMENT AND STORAGE OF DAU HA CHAU (BACCAUREA RAMIFLORA LOUR.) FRUIT OF VIETNAM
Document Type
Article
Author
Source
In: Acta Scientiarum Polonorum, Technologia Alimentaria . (Acta Scientiarum Polonorum, Technologia Alimentaria, 2023, 22(1):103-111)
Subject
Language
English
ISSN
18989594
16440730
16440730