Registri loend: DOI
- https://doi.org/10.3390/en17164081 (1)
- https://doi.org/10.3390/en17184567 (1)
- https://doi.org/10.3390/en17215307 (1)
- https://doi.org/10.3390/en17246384 (1)
- https://doi.org/10.3390/en18030603 (1)
- https://doi.org/10.3390/en18051147 (1)
- https://doi.org/10.3390/en18102638 (1)
- https://doi.org/10.3390/en18112785 (1)
- https://doi.org/10.3390/en18143843 (1)
- https://doi.org/10.3390/eng5020051 (1)
- https://doi.org/10.3390/engproc2023046007 (1)
- https://doi.org/10.3390/engproc2024069018 (1)
- https://doi.org/10.3390/engproc2024069023 (1)
- https://doi.org/10.3390/engproc2024069031 (1)
- https://doi.org/10.3390/engproc2024079019 (1)
- https://doi.org/10.3390/engproc2025111031 (1)
- https://doi.org/10.3390/environments12090297 (1)
- https://doi.org/10.3390/f11060642 (1)
- https://doi.org/10.3390/f11060649 (1)
- https://doi.org/10.3390/f13020142 (1)
- https://doi.org/10.3390/f14010023 (1)
- https://doi.org/10.3390/f15071275 (1)
- https://doi.org/10.3390/f16060969 (1)
- https://doi.org/10.3390/fermentation10120663 (1)
- https://doi.org/10.3390/foods10030511 (1)
Kirjeid leitud 11828, kuvan
9576 - 9600