Cite
HARVARD Citation
Feng, C. et al. (2019). Quality characteristics and antioxidant activities of goat milk yogurt with added jujube pulp. Food chemistry. pp. 238-245. [Online].
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Feng, C. et al. (2019). Quality characteristics and antioxidant activities of goat milk yogurt with added jujube pulp. Food chemistry. pp. 238-245. [Online].