Changes in chemical composition and antioxidative...

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 Zielińska
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Volume:
135
Year:
2012
Language:
english
DOI:
10.1016/j.foodchem.2012.07.009
File:
PDF, 286 KB
english, 2012
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