Work

Aloe vera가 첨가된 요구르트의 제조와 그 품질 특성

Year: 1995

Type: article

Source: Journal of the Korean Society of Food Science and Nutrition

Authors: 신용서, 이갑상, 이정성, 이철호

Language: Korean

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2261892912

FWCI:

Cites:

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Related to: 10