Cite
HARVARD Citation
Xu, J. et al. (2022). Effect of hemp protein on the physicochemical properties and flavor components of plant-based yogurt. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Xu, J. et al. (2022). Effect of hemp protein on the physicochemical properties and flavor components of plant-based yogurt. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].