General characteristics of the proteins of tomato seed flour and tomato skin flour

G. A. Piyakina, T. S. Yunusov

Химия природных соединений · 1996-yil

Maqola ma’lumotlari
MualliflarG. A. Piyakina, T. S. Yunusov
JurnalХимия природных соединений
NashriyotЎзбекистон Республикаси ФА
ISSN0009-3130, 1573-8388
Nashr sanasi1996-01-01
Jild31
Son4
Betlar495-499
TilIngliz
Ilmiy sohaBiologiya
DOI10.1007/bf01177421
Indeksga qo‘shilgan2026-09-02

DOI: 10.1007/bf01177421 · Maqolaning asl sahifasi

Ilmiy soha

Biologiya

Iqtibos keltirish

APAG. A. Piyakina, & T. S. Yunusov (1996). General characteristics of the proteins of tomato seed flour and tomato skin flour. Химия природных соединений, 31(4), 495-499. https://doi.org/10.1007/bf01177421
GOST (OAK)G. A. Piyakina, T. S. Yunusov General characteristics of the proteins of tomato seed flour and tomato skin flour // Химия природных соединений. – 1996. – T. 31, № 4. – P. 495-499. – DOI: 10.1007/bf01177421.
MLAG. A. Piyakina, and T. S. Yunusov. “General characteristics of the proteins of tomato seed flour and tomato skin flour.” Химия природных соединений, 31(4), 495-499, 1996. https://doi.org/10.1007/bf01177421
ChicagoG. A. Piyakina, and T. S. Yunusov. “General characteristics of the proteins of tomato seed flour and tomato skin flour.” Химия природных соединений, 31(4), 495-499 (1996). https://doi.org/10.1007/bf01177421
HarvardG. A. Piyakina, and T. S. Yunusov (1996) ‘General characteristics of the proteins of tomato seed flour and tomato skin flour’, Химия природных соединений, 31(4), 495-499. https://doi.org/10.1007/bf01177421
BibTeX
@article{gapiyakina1996,
  title = {General characteristics of the proteins of tomato seed flour and tomato skin flour},
  author = {G. A. Piyakina and T. S. Yunusov},
  journal = {Химия природных соединений},
  year = {1996},
  volume = {31},
  number = {4},
  pages = {495-499},
  doi = {10.1007/bf01177421},
  url = {https://doi.org/10.1007/bf01177421}
}

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