Application of coffee and wine byproduct extracts as novel ingredients in sustainable functional yogurts
2018
This research was funded by AGL2014-57239-R and FP16-LACT. M. Iriondo-DeHond gratefully acknowledges IMIDRA for her PhD grant.
Keywords:
- Correction
- Source
- Cite
- Save
- Machine Reading By IdeaReader
0
References
0
Citations
NaN
KQI