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1 Ergebnisse
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Study on the Process Optimization of Quinoa Black Medlar Yo..:
Juan WANG
;
Ruilin SUN
;
Xin LIU
..
http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022010075. , 2022
Link:
https://doi.org/10.13386/j.issn1002-0306.2022010075
RT Journal T1
Study on the Process Optimization of Quinoa Black Medlar Yogurt and Its Antioxidant Activity
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:fa1d07ed8ba1490592547965d83c68b1&Exemplar=1&LAN=DE A1 Juan WANG A1 Ruilin SUN A1 Xin LIU A1 Keying XIE A1 Zhiwei QIAN PB The editorial department of Science and Technology of Food Industry YR 2022 K1 quinoa K1 black medlar K1 yogurt K1 sensory evaluation K1 adhesion K1 antioxidant activity K1 Food processing and manufacture K1 TP368-456 JF http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022010075 LK http://dx.doi.org/https://doi.org/10.13386/j.issn1002-0306.2022010075 DO https://doi.org/10.13386/j.issn1002-0306.2022010075 SF ELIB - SuUB Bremen
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