Zlateva, D., et al. Effect of Spirulina Platensis and Kelp on the Antioxidant Activity of Wheat Bread. Kiev: National University of Food Technologies, 2020 pp. 636-650, ISSN 2304-974X (print) ; 2313-5891 (online).
Zlateva, D., et al. Effect of Spirulina Platensis and Kelp on the Antioxidant Activity of Wheat Bread. Kiev: National University of Food Technologies, 2020 pp. 636-650, ISSN 2304-974X (print) ; 2313-5891 (online).
Zlateva, D., et al. (2020) Effect of Spirulina Platensis and Kelp on the Antioxidant Activity of Wheat Bread, Kiev: National University of Food Technologies pp. 636-650, ISSN 2304-974X (print) ; 2313-5891 (online).
Zlateva, D., & et al. (2020). Effect of Spirulina Platensis and Kelp on the Antioxidant Activity of Wheat Bread. Kiev: National University of Food Technologies, pp. 636-650.
Zlateva D, et A. Effect of Spirulina Platensis and Kelp on the Antioxidant Activity of Wheat Bread. Kiev: National University of Food Technologies; 2020. p. pp. 636-650. ISBN: ISSN 2304-974X (print) ; 2313-5891 (online).
