المؤلفون: Nallely Peñuñuri-Pacheco, Yuvitza Alejandra Moreno-García, Humberto González-Ríos, Humberto Astiazarán-García, Yolanda L. López-Franco, Orlando Tortoledo-Ortiz, Anna Judith Pérez-Báez, José Luis Dávila-Ramírez, Jaime Lizardi-Mendoza, Martin Valenzuela-Melendres

المصدر: Foods, Vol 13, Iss 17, p 2842 (2024)

مصطلحات موضوعية: functional meat product, vitamin D3, encapsulation, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/17/2842; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/39057e8a723843e9a2f1065d06bf2e36