1.
Istrati DI, Constantin OE, Vizireanu C, Dinică R, Furdui B. Sorghum as source of functional compounds and their importance in human nutrition. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology [Internet]. 15Nov.2019 [cited 29Apr.2024];43(2):189-05. Available from: https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/2686