Please use this identifier to cite or link to this item: http://thuvienlamdong.org.vn:81/handle/DL_134679/38043
DC FieldValueLanguage
dc.contributor.authorTrần, Quốc Bình
dc.contributor.authorPhạm, Thị Minh Hoàng
dc.contributor.authorLý, Nguyễn Bình
dc.contributor.authorLê, Quang Trí
dc.contributor.authorNguyễn, Phú Thương Nhân
dc.date.accessioned2023-12-14T08:30:30Z-
dc.date.available2023-12-14T08:30:30Z-
dc.date.issued2021
dc.identifier.urihttps://sti.vista.gov.vn/tw/Pages/tai-lieu-khcn.aspx?ItemID=317125en
dc.identifier.urihttp://thuvienlamdong.org.vn:81/handle/DL_134679/38043-
dc.language.isovien
dc.relation.ispartofseriesTạp chí Công thương - 2021 - no.2 - tr.325-330 - ISSN.0866-7756en
dc.subjectTạp chí Công thươngen
dc.titleTối ưu hóa quá trình lên men nước dứa - sắn dây bố sung phức chất puerarin - maltose = Optimizing the fermentation process of drinking kudzu - pineapple juice supplemented with puerarin - maltose complexen
dc.typeArticleen
item.grantfulltextrestricted-
item.cerifentitytypePublications-
item.fulltextCó toàn văn-
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.languageiso639-1vi-
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