Influence of the ripening stage and the lyophilization of wild cardoon flowers on their chemical composition, enzymatic activities of extracts and technological properties of cheese curds.
| Image |  |
|---|---|
| Description | scientific article published on 22 November 2017 |
| Author/s | |
| Publication date | November 22, 2017 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |