M. de Wit

1 ta ish

University of the Free State

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

   Amélia Martins Delgado, Said Al‐Hamimi, Mohamed Fawzy Ramadan +4

   Maqola20202 iqtibos

   ABIABI:AkademIndex/2026.other.581741