Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life

✍ Scribed by Henryk Zieliński; Maria Dolores del Castillo; Małgorzata Przygodzka; Zuzana Ciesarova; Kristina Kukurova; Danuta Zielińska

• Book ID: 116484918
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 286 KB
• Volume: 135
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2012.07.009