Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life
- 作者Henryk Zieliński; Maria Dolores del Castillo; Małgorzata Przygodzka; Zuzana Ciesarova; Kristina Kukurova; Danuta Zielińska
- 卷第135卷
- 期第4期
- 印刷ISSN0308-8146
- 文件大小286.17KB
- 发表时间2012
- DOI10.1016/j.foodchem.2012.07.009