INFLUENCE OF PROBIOTIC ORGANISMS ON RELEASE OF BIOACTIVE COMPOUNDS IN YOGHURT AND SOYYOGHURT
The Handbook of an Atom (free online copy)
Properties and permeability of aroma compounds in food through plasticized cassava films
Influence Of Different Drying Parameters On The Composition Of Volatile Compounds Of Thyme and Rosemary Cultivated In Sardinia
Handbook of Accreditation-3rd Edition
Determination of boiling point of organic compounds
Population Pharmacokinetics of Caffeine and its Metabolites Theobromine, Paraxanthine and Theophylline after Inhalation in Combination with Diacetylmorphine
Antioxidant Actions of Phenolic Compounds Found in Dietary Plants on Low-Density Lipoprotein and Erythrocytes in Vitro
A review of drying technologies for the preservation of nutritional compounds in waxy skinned fruit
Anticarcinogenic Effect of Panax ginseng C.A. Meyer and Identification of Active Compounds
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