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المؤلفون: Abdulqader Al-Adeeb, Aqeel Sahibzada Muhammad, Amer Ali Mahdi, Qais Al-Maqtari, Waleed AL-Ansi, Ildephonse Habimana, Hend Al-Jaberi, Ejaz Sharoon, Nadia Sarwar, Lucy Wu, Qiao Zhina, Yang Taowei, Zhiming Rao
المصدر: International Journal of Environment, Agriculture and Biotechnology. 6:056-066
مصطلحات موضوعية: chemistry.chemical_classification, food.ingredient, food, Enzyme, Biochemistry, Chemistry, Food additive, lipids (amino acids, peptides, and proteins), Fermentation, Chemical synthesis, Amino acid, Proteus bacteria
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::d2e1876e26bf0c4e3a1400e3913dc948
https://doi.org/10.22161/ijeab.62.5 -
2دورية أكاديمية
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