Please use this identifier to cite or link to this item: http://thuvienlamdong.org.vn:81/handle/DL_134679/63979
DC FieldValueLanguage
dc.contributor.authorĐào, Ngọc Duy
dc.contributor.authorNguyễn, Hồng Nguyên
dc.contributor.authorTrần, Đình Hương
dc.contributor.authorNguyễn, Bảo Việt
dc.date.accessioned2023-12-27T01:02:25Z-
dc.date.available2023-12-27T01:02:25Z-
dc.date.issued2022
dc.identifier.urihttps://sti.vista.gov.vn/tw/Pages/tai-lieu-khcn.aspx?ItemID=353728en
dc.identifier.urihttp://thuvienlamdong.org.vn:81/handle/DL_134679/63979-
dc.language.isovien
dc.relation.ispartofseriesTạp chí Công thương - 2022 - no.21 - tr.409-414 - ISSN.0866-7756en
dc.subjectTạp chí Công thươngen
dc.titleẢnh hưởng của các phương pháp sấy đến hạt vi bao tinh dầu chanh bằng hệ Alginate-Calci và Alginate-Calci-Chitosan = Effects of drying methods on lemon essential oil microencapsulated by Ion-Gel Alginate-Calci and Alginate-Calci-Chitosanen
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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