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Author: Chuluunbat Tsend-Ayush
1 Articles are founded.
Antioxidant Activity and Quality Characteristics of Yogurt Added Green Olive Powder during Storage
Korean J Food Sci Anim Resour 2017;37(6):865-872.
https://doi.org/10.5851/kosfa.2017.37.6.865
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https://doi.org/10.5851/kosfa.2017.37.6.865