Statistics for Development of gastronomic strategies for the application and valorization of new inverse emulsions of vegetable origin.
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| Development of gastronomic strategies for the application and valorization of new inverse emulsions of vegetable origin. | 27 |
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| SilvaLima_Development of gastronomic strategies application and valorization of new inverse emulsions_vegetable origin _ Springer2021.pdf(legacy) | 49 |
| SilvaLima_Development of gastronomic strategies application and valorization of new inverse emulsions_vegetable origin _ Springer2021.pdf | 7 |
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