Mechanism of fat-binding and fat-contenting of the nanoparticles of a food supplement on the basis of double oxide of two- and trivalent iron [Electronic resource] / I. Tsykhanovska, V. Evlash, O. Oleksandrov, T. Gontar //
Ukrainian Food Journal. - . - Vol. 7, Issue 4. - С. 702-715.. - DOI 10.24263/2304-974X-2018-7-4-14.
Рубрики:
Web of Science

Додаткові точки доступу:




,
Переход по DOI