Work

Quality Characteristics and Antioxidant Activity of Spirulina added Yogurt

Year: 2008

Type: article

Source: 한국식품조리과학회지

Authors: Yu-Mi Shin, Chan-Wok Son, Hyun-Jung Sim, Min-Hee Kim, Mi‐Yeon Kim, Oh-Yun Kwon, Mee Ree Kim

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W257500994

FWCI: 1.982

Cites:

Cited by: 12

Related to: 10