检索结果 - Bautista, Karina Angela D.

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  1. 1

    Comparison of ABTS and DPPH assays in estimating the total antioxidant capacity of Turmeric (Curcuma longa L.) rhizome 由 Bautista, Karina Angela D.

    Also available in UP Diliman Digital Archives
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  2. 2

    Theoretical risk ranking of commonly consumed processed Philippine fish species with and without phosphorus-containing additives 由 Azanza, Maria Patricia V., Bautista, Karina Angela D., Azarcon, Vallerie B.

    出版 2018
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  3. 3

    Risk profiling of 3-MCPD (3-monochloropropane-1,2-diol) in soy sauce to the adult Filipino consuming population 由 Rustia, Abigail S., Bulagao, Bebviet Franz R., Bautista, Karina Angela D., Mahoney, Deon, Villarino, Casiana Blanca J., Barrios, Erniel B., Capanzana, Mario V.

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  4. 4

    Theoretical risk ranking of commonly consumed processed Philippine fish species with and without phosphorus-containing additives 由 Azanza, Maria Patricia V.

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  5. 5

    Theoretical risk ranting of commonly consumed processed Philippine fish species with and without Phosphorus-containing additives. 由 Azanza, Maria Patricia V.

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  6. 6

    Risk profiling of 3-MCPD (3-monochloropropane-1,2-diol) in soy sauce to the adult Filipino consuming population 由 Rustia, Abigail S.

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