The comparative effect of heating and irradiation on the physicochemical and sensory properties of licorice roots powders (Glycyrrhiza Glabra L.). AUDJG - Food Technology [Internet]. 15. Juni 2014 [zitiert 2. November 2026];38(1):64-7. Verfügbar unter: https://ojs.ugal.ro/index.php/food/article/view/1734