CHEMICAL COMPOSITION OF NEW FOOD SOURCES AND THEIR BIOLOGICAL IMPORTANCE

被引：0
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作者：
AKSYUK, IN
PYATNITSKAYA, IN
SOMIN, VI
机构：
来源：
ZHURNAL VSESOYUZNOGO KHIMICHESKOGO OBSHCHESTVA IMENI D I MENDELEEVA | 1978年 / 23卷 / 04期
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O6 [化学];
学科分类号：
0703 ;
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页码：435 / 442
页数：8
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