Old Web
English
Sign In
Acemap
>
Paper
>
Evaluation of the Different Levels of Ginger and Yoghurt Whey on Physicochemical and Sensory Properties of Fermented Carrot
Evaluation of the Different Levels of Ginger and Yoghurt Whey on Physicochemical and Sensory Properties of Fermented Carrot
2020
فاطمه ژانداری
فخری شهیدی
محمدجواد وریدی
فریده طباطبایی یزدی
محمدرضا عدالتیان دوم
سحر روشنک
Keywords:
Fermentation
Sensory system
Chemistry
Chromatography
Correction
Source
Cite
Save
Machine Reading By IdeaReader
0
References
0
Citations
NaN
KQI
[]