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Ish: The influence of low-energy accelerated electrons on the structural characteristics of unsaturated fatty acids by high-resolution liquid chromatography-mass spectrometry
Omega-3 Polyunsaturated Fatty Acids and Their Health Benefits
Fereidoon Shahidi, Priyatharini Ambigaipalan
Sharh maqola20182 iqtibosABIA Comprehensive Review on Lipid Oxidation in Meat and Meat Products
Rubén Domínguez, Mirian Pateiro, Mohammed Gagaoua +3
Sharh maqola20192 iqtibosABIEFFECT OF IRRADIATION ON FOOD SAFETY AND QUALITY
Mila Arapcheska, Hristina Spasevska, Margarita Ginovska
Maqola20202 iqtibosABI