Cite
HARVARD Citation
Jansson, T. et al. (2019). Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year. International dairy journal. pp. 25-34. [Online].
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Jansson, T. et al. (2019). Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year. International dairy journal. pp. 25-34. [Online].