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Author: Su-Hyun Kang
1 Articles are founded.
Biochemical, Microbiological, and Sensory Characteristics of Stirred Yogurt Containing Red or Green Pepper (Capsicum annuum cv. Chungyang) Juice
Korean J Food Sci Anim Resour 2018;38(3):451-467.
https://doi.org/10.5851/kosfa.2018.38.3.451
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https://doi.org/10.5851/kosfa.2018.38.3.451