Cite
HARVARD Citation
Su, N. et al. (2017). Antioxidant activity and flavor compounds of hickory yogurt. International journal of food properties. 20 (8), pp. 1894-1903. [Online].
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Su, N. et al. (2017). Antioxidant activity and flavor compounds of hickory yogurt. International journal of food properties. 20 (8), pp. 1894-1903. [Online].