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المؤلفون: Noor Farahin Basar, Aishah Bujang, Siti Sarah Jamil, Norfezah Md Nor
المصدر: IOSR Journal of Environmental Science, Toxicology and Food Technology. 10:30-34
مصطلحات موضوعية: Taste, Thiobarbituric acid, business.industry, 04 agricultural and veterinary sciences, 040401 food science, Nutrient content, Biotechnology, Crop, Protein content, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, Lipid oxidation, TBARS, Food science, Peroxide value, business
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::e5368560ed20dd2e9d69a973bb5dd78e
https://doi.org/10.9790/2402-1009013034