Effect of Spirulina Platensis and Kelp on the Antioxidant Activity of Wheat Bread

Denka Zlateva; et al.
Други: Dana Stefanova (*)

Детайли

Източник: Ukrainian Food Journal
Издателство: National University of Food Technologies
Местоиздаване: Kiev
Година на издаване: 2020
Страници: pp. 636-650
Том: 9

ISBN: ISSN 2304-974X (print) ; 2313-5891 (online)
Пор.№: 3
Забележка: Авт.: Denka Yordanova Zlateva, P. Ivanova, Rosen Chochkov, Dana Asenova Stefanova. - DOI: 10.24263/2304-974X-2020-9-3-12 https://www.scopus.com/record/display.uri?eid=2-s2.0-85147474205&origin=resultslist&sort=plf-f&src=s&sid=c48b7f75a742a6de3bf1f04161eb5c80&sot=aut&sdt=a&sl=18&s=AU-ID%2857205632767%29&relpos=5&citeCnt=0&searchTerm=

Действия

MLA (7th edition) Chicago / Turabian (16th edition) Harvard

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

Zlateva, Denka Yordanova, 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, Denka Yordanova, 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)

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Effect of Spirulina Platensis and Kelp on the Antioxidant Activity of Wheat Bread

Детайли

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