Implication des lipides dans la variabilité génétique des caractéristiques technologiques de la farine et du gluten de blé tendre
Agronomie, 7 5 (1987) 345-351
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Assessment of antioxidant and antibacterial activity of Phoenix dactylifera L. seed extracts: Perspective for the development of new foods
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https://doi.org/10.51745/najfnr.4.08.298-308
Assessment of antioxidant and antibacterial activity of Phoenix dactylifera L. seed extracts: Perspective for the development of new foods
Lidia Ait Ouahioune, Fatma Bara, Karim Bariz, Karim Houali and Djamel DjenaneThe North African Journal of Food and Nutrition Research 4 (8) 298 (2020)
https://doi.org/10.51745/najfnr.4.8.298-308