Extraction and Application of Anthoccynins from Purple Sweet Potato in Food Processing

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Extraction and Application of Anthoccynins from Purple Sweet Potato in Food Processing

Chương 1.Tổng quan tài liệu; Chương 2.Nguyên liệu và phương pháp nghiên cứu; Chương 3.Kết quả nghiên cứu và thảo luận.

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Opis bibliograficzny
1. autor:	Tạ Thị Tố Quyên
Język:	eng
Wydane:	Đại học Đà Nẵng
Dostęp online:	https://dlib.udn.vn/module/chi-tiet-sach?RecordID=2788
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

Thư viện lưu trữ:	Trung tâm Công nghệ thông tin và Học liệu số, Đại học Đà Nẵng

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