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المؤلفون: Carlos Javier Hernández Gayosso, Daphna Havkin-Frenkel, Debra Y. J. Booth, Kathryn E. Galasso, Faith C. Belanger, Francis P. Tangel
المصدر: Handbook of Vanilla Science and Technology
مصطلحات موضوعية: Food science, Biology, Composition (language), Chemical composition
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::3dfdb3e668c0a0747895b41b901675e8
https://doi.org/10.1002/9781444329353.ch12