Mechanism of water-binding and water-retention of food additives nanoparticles based on double oxide of two- and trivalent iron [Electronic resource] / I. Tsykhanovska, V. Evlash, O. Blahyi //
Ukrainian food journal. - 2020. - Vol. 9, Issue 2. - С. 298-321.. - DOI 10.24263/2304-974X-2020-9-2-4. Рубрики: Web of Science Scopus
Доп. точки доступа: Yevlash, Viktoria Blahyi, Olga , Переход по DOI