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 juin 2014 [cité 2 nov. 2026];38(1):64-7. Disponible sur: https://ojs.ugal.ro/index.php/food/article/view/1734