VARIABILITY OF THIAMINE, RIBOFLAVIN AND NIACIN CONTENT IN SOYBEAN SEED

被引：0

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作者：

VEDRINADRAGOJEVIC, I

SEBECIC, B

BALINT, L

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来源：

NAHRUNG-FOOD | 1989年 / 33卷 / 10期

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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页码：1017 / 1019

页数：3

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