Cite
MLA Citation
Amal Ben Amira et al.. “Influence of the ripening stage and the lyophilization of wild cardoon flowers on their chemical composition, enzymatic activities of extracts and technological properties of cheese curds.” Food chemistry, vol. 245, 2018, pp. 919–925. http://access.bl.uk/ark:/81055/vdc_100054680873.0x000037