المؤلفون: Muhaimin Rifa'i, Mochammad Fitri Atho'illah, Siti Nur Arifah, Aditya Ragil Suharto, Aghnia Nuri Fadhilla, Nur Alfi Maghfirotus Sa'adah, Esha Ardiansyah, Rahmi Izati, Belinda Nabiila Al Faizah, Dawama Nur Fadlilah, Septhyanti Aprilia Kavitarna, Shinta Oktya Wardhani, Wisnu Barlianto, Hideo Tsuboi, Yoga Dwi Jatmiko

المصدر: Applied Food Research, Vol 5, Iss 1, Pp 100690- (2025)

مصطلحات موضوعية: Antioxidant, Alginate, Chitosan, Green tea, Yogurt, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772502224003007; https://doaj.org/toc/2772-5022

URL الوصول: https://doaj.org/article/a27cc432d9f144b39d2656cd6fa9e0a0