Please use this identifier to cite or link to this item: http://thuvienlamdong.org.vn:81/handle/DL_134679/31216
DC FieldValueLanguage
dc.contributor.authorVũ, Thị Quyền
dc.contributor.authorVũ, Đặng Thái Sơn
dc.contributor.authorTrần, Ngọc Kim Khuê
dc.contributor.authorHuỳnh, Long
dc.date.accessioned2023-12-12T07:33:08Z-
dc.date.available2023-12-12T07:33:08Z-
dc.date.issued2021
dc.identifier.urihttps://sti.vista.gov.vn/tw/Pages/tai-lieu-khcn.aspx?ItemID=329022en
dc.identifier.urihttp://thuvienlamdong.org.vn:81/handle/DL_134679/31216-
dc.language.isovien
dc.relation.ispartofseriesKhoa học (ĐH Văn Lang) - 2021 - no.28 - tr.76-80 - ISSN.2525-2429en
dc.subjectKhoa học (ĐH Văn Lang)en
dc.titleNghiên cứu tạo bột chanh khô làm thức uống bổ dưỡng, tăng cường sức đề kháng cho cơ thể = Studying on produce the lemon powder to beverages for nutritional strengthening the human resistanceen
dc.typeArticleen
item.fulltextCó toàn văn-
item.grantfulltextopen-
item.openairetypeArticle-
item.cerifentitytypePublications-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.languageiso639-1vi-
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