Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life
Henryk Zieliński, Maria Dolores del Castillo, Małgorzata Przygodzka, Zuzana Ciesarova, Kristina Kukurova, Danuta ZielińskaVolume:
135
Year:
2012
Language:
english
DOI:
10.1016/j.foodchem.2012.07.009
File:
PDF, 286 KB
english, 2012