Fermentation properties of fermented milk
with added cacao nibs (Theobroma cacao L.)
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Jeong,Nu-Ri,
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Ki,Woo Jin,
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Kim,Min Ju,
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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