Cite
HARVARD Citation
Britto, G. et al. (2020). Bioactive compounds and physicochemical properties of dairy products supplemented with plantain and turmeric. Journal of food processing and preservation. 44 (9), p. n/a. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Britto, G. et al. (2020). Bioactive compounds and physicochemical properties of dairy products supplemented with plantain and turmeric. Journal of food processing and preservation. 44 (9), p. n/a. [Online].