22nd Euro-Global Summit on Food and Beverages
Sameer Khalil Ghawi
University of Reading, UK
Dr. Sameer kalil Ghawi, PhD, MSc, PgD, BSc, MIFST, Food Technologist, Food Processing Centre, Department of Food and Nutritional Sciences, University of Reading, UK.
Abstract : Studies on the effect of different cooking procedures of Brassica vegetables on the formation of isothiocyanates and their antimicrobial activities
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