مقالة · مجلة · 1996

Changes in the Concentrations of the Polyphenolic Constituents of Sorghum during Malting and Mashing

Bennett Chima Nwanguma, Michael O. Eze

Journal of the Science of Food and Agriculture

• وصول مغلق

انتقل إلى الناشر10.1002/(sici)1097-0010(199602)70:2<162::aid-jsfa464>3.0.co;2-2