Effect of Spirulina platensis and kelp biomass addition on the fatty acid composition of wheat bread

IF 0.7 Q4 FOOD SCIENCE & TECHNOLOGY Ukrainian Food Journal Pub Date : 2022-03-01 DOI:10.24263/2304-974x-2022-11-1-11
D. Zlateva, R. Chochkov, Dana Štefanová
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添加螺旋藻和海带生物量对小麦面包脂肪酸组成的影响
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来源期刊
Ukrainian Food Journal
Ukrainian Food Journal FOOD SCIENCE & TECHNOLOGY-
CiteScore
1.40
自引率
20.00%
发文量
15
审稿时长
10 weeks
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