Wang, Y., Song, K-Y, & Kim, Y. (2022). Effects of thermally treated mulberry leaves on the quality, properties, and antioxidant activities of yogurt. Journal of Food Processing and Preservation, 46, e16139.
논문, 저서
| 제목 | 논문(SDG 3): Effects of thermally treated mulberry leaves on the quality, properties, and antioxidant activities of yogurt (Kim, Y. et al., 2022) |
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