학술논문
Antioxidant capacity, phenolic compound content and sensory properties of cookies produced from organic grape peel (Vitis labrusca) flour
Document Type
Article
Author
Source
In: International Journal of Food Science and Technology . (International Journal of Food Science and Technology, April 2019, 54(4):1215-1224)
Subject
Language
English
ISSN
13652621
09505423
09505423