Preparation of a functional yogurt with Ligustrum robustum (Rxob.) Blume and its action mechanism

et al.

Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review

Originalspråk	engelska
Tidskrift	Journal of Food Science
Volym	86
Nummer	3
ISSN	0022-1147
DOI	https://doi.org/10.1111/1750-3841.15615
Status	Publicerad - 10 feb. 2021
Externt publicerad	Ja
MoE-publikationstyp	A1 Tidskriftsartikel-refererad

Vetenskapsgrenar

@article{16da1e9ece644afd9088892265cc9256,

title = "Preparation of a functional yogurt with Ligustrum robustum (Rxob.) Blume and its action mechanism",

keywords = "416 Food Science",

author = "{et al.} and Lin Chen",

year = "2021",

month = feb,

day = "10",

doi = "10.1111/1750-3841.15615",

language = "English",

volume = "86",

journal = "Journal of Food Science",

issn = "0022-1147",

publisher = "Wiley",

number = "3",

}