QQ客服 官方微博 反馈留言

	Quality characteristics and antioxidant activities of goat milk yogurt with added jujube pulp
	Feng, Cuijiao; Wang, Bini; Zhao, Aiqing; Wei, Lusha; Shao, Yuyu; Wang, Yin; Cao, Binyun; Zhang, Fuxin
刊名	FOOD CHEMISTRY
	2019
卷号	Vol.277页码:238-245
关键词	Goat milk yogurt Jujube Quality characteristics Antioxidant activity
ISSN号	0308-8146
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4617753
专题	湖南大学
作者单位	1.Shaanxi Normal Univ, Coll Food Engn & Nutr Sci, 620 West Changan Ave, Xian 710119, Shaanxi, Peoples R China 2.Northwest A&F Univ, Coll Anim Sci & Technol, Yangling, Shaanxi, Peoples R China
推荐引用方式 GB/T 7714	Feng, Cuijiao,Wang, Bini,Zhao, Aiqing,et al. Quality characteristics and antioxidant activities of goat milk yogurt with added jujube pulp[J]. FOOD CHEMISTRY,2019,Vol.277:238-245.
APA	Feng, Cuijiao.,Wang, Bini.,Zhao, Aiqing.,Wei, Lusha.,Shao, Yuyu.,...&Zhang, Fuxin.(2019).Quality characteristics and antioxidant activities of goat milk yogurt with added jujube pulp.FOOD CHEMISTRY,Vol.277,238-245.
MLA	Feng, Cuijiao,et al."Quality characteristics and antioxidant activities of goat milk yogurt with added jujube pulp".FOOD CHEMISTRY Vol.277(2019):238-245.

个性服务

查看访问统计

相关权益政策

暂无数据

收藏/分享

除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。