ON THE USE OF AROMATIC RAW MATERIALS AS A SOURCE OF ANTIOXIDANTS IN THE RYE-WHEAT BREAD

No abstract is available for this paper.

• Publication year

  2021

• Venue

  XXI Century: Resumes of the Past and Challenges of the Present plus

• Publication date

  2021-06-28

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.46548/21vek-2021-1054-0023
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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