dc.contributor.author |
Juárez Z.N., Bach H., Bárcenas-Pozos M.E., Hernández L.R. |
|
dc.date.accessioned |
2022-01-03T21:44:13Z |
|
dc.date.available |
2022-01-03T21:44:13Z |
|
dc.date.issued |
2021 |
|
dc.identifier.issn |
2-s2.0-85103025581 |
|
dc.identifier.uri |
http://repositorio.udlap.mx/xmlui/handle/123456789/14031 |
|
dc.description.abstract |
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85103025581&doi=10.3390%2ffoods10020213&partnerID=40&md5=c9865e956238b27338dab9c75f3ef24b |
|
dc.source |
Scopus |
|
dc.title |
Impact of the persistence of three essential oils with antifungal activities on stored wheat grains, flour, and baked products |
|
dc.type |
Article |
|