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Publikováno v:
Preventive Nutrition and Food Science
This study was carried out to determine a possibility of adding Corni fructus extract (CFE) into yogurt for im- proving the neutraceutical properties of yogurt and the effects of adding CFE (2∼6%, v/v) on the physicochemical and sensory properties
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c0d9043fae6df480286ba20b64910db
https://doi.org/10.3746/pnf.2013.18.1.045
https://doi.org/10.3746/pnf.2013.18.1.045
