Registri loend: DOI
- 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/engproc2022028018 (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/environsciproc2022021030 (1)
- https://doi.org/10.3390/f11060642 (1)
- https://doi.org/10.3390/f11060649 (1)
- https://doi.org/10.3390/f12091166 (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/fermentation8040145 (1)
- https://doi.org/10.3390/fi13120319 (1)
- https://doi.org/10.3390/fib11010006 (1)
- https://doi.org/10.3390/foods10030511 (1)
- https://doi.org/10.3390/foods10030576 (1)
Kirjeid leitud 11839, kuvan
10276 - 10300