doi: 10.7744/KJOAS.20220052


Fermentation properties of fermented milk with added cacao nibs (Theobroma cacao L.)

  • Jeong,Nu-Ri,
  • Ki,Woo Jin,
  • Kim,Min Ju,
  • Nam,Myoung Soo

피인용문헌(Cited by)

  • . "Anti-oxidant, ant-microbial and anti-inflammatory activity of yogurt with added cacao nibs (Theobroma cacao L.)" Korean journal of agricultural science, vol. 49(3), p.583-. 2022. doi:10.7744/kjoas.20220053