Oxidative changes in lipids, proteins, and antioxidants in yogurt during the shelf life. [electronic resource]

By: Contributor(s): Publication details: Food science & nutrition 11 2017Description: 1079-1087 p. digitalISSN:
  • 2048-7177
Online resources: In: Food science & nutrition vol. 5
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
No physical items for this record

Publication Type: Journal Article

There are no comments on this title.

to post a comment.