المؤلفون: Won-Young, Cho, Su-Jung, Yeon, Go-Eun, Hong, Ji-Han, Kim, Chuluunbat, Tsend-Ayush, Chi-Ho, Lee

المصدر: Korean Journal for Food Science of Animal Resources

مصطلحات موضوعية: yogurt, sensory evaluation, dairy, antioxidant activity, green olive powder, Article

URL الوصول: https://explore.openaire.eu/search/publication?articleId=pmid________::7019179749067a1afe44409424a84ff9
https://pubmed.ncbi.nlm.nih.gov/29725208