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Contribution of Tocols to Food Sensorial Properties, Stability, and Overall Quality
AuthID
P-00T-80C
7
Author(s)
Delgado, A
·
Al Hamimi, S
·
Ramadan, MF
·
Wit, M
·
Durazzo, A
·
Nyam, KL
·
Issaoui, M
Document Type
Review
Year published
2020
Published
in
JOURNAL OF FOOD QUALITY,
ISSN: 0146-9428
Volume: 2020
Indexing
Wos
®
Scopus
®
Google Scholar
®
Metadata
Sources
Publication Identifiers
DOI
:
10.1155/2020/8885865
Scopus
: 2-s2.0-85097841038
Wos
: WOS:000599876000001
Source Identifiers
ISSN
: 0146-9428
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