Abbès, F., Besbes, S., Brahim, B., Kchaou, W., Attia, H., & Blecker, C. (2013). Effect of concentration temperature on some bioactive compounds and antioxidant proprieties of date syrup. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 19(4), 323. https://doi.org/10.1177/1082013212452477
Style de citation ChicagoAbbès, Fatma, Souhail Besbes, Bchir Brahim, Wissal Kchaou, Hamadi Attia, et Christophe Blecker. "Effect of Concentration Temperature on Some Bioactive Compounds and Antioxidant Proprieties of Date Syrup." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 19, no. 4 (2013): 323. https://dx.doi.org/10.1177/1082013212452477.
Style de citation MLAAbbès, Fatma, et al. "Effect of Concentration Temperature on Some Bioactive Compounds and Antioxidant Proprieties of Date Syrup." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 19, no. 4, 2013, p. 323.