HIGHLIGHTS
- who: Agata Zaremba and collaborators from the Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznanu0301 Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznanu0301 University of have published the research work: The Selection of the Optimal Impregnation Conditions of Vegetable Matrices with Iodine, in the Journal: Molecules 2022, 27, x FOR PEER REVIEW of 23/05/2022
- what: The study assessed the impact of the treatment after the impregnation process. This study showed the significant effect of the impregnation conditions on the stability of . . .
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