Volver a los detalles del artículo
FORMULATION AND PHYSICOCHEMICAL EVALUATION OF VINEGARS PRODUCED FROM MURTA (Ugni molinae TURCZ.) AND MAQUI (Aristotelia chilensis (Molina) Stunz) WITH BEES’ HONEY (Apis mellifera L.) AT LABORATORY SCALE
Descargar
Descargar PDF
Free cookie consent management tool by
TermsFeed