Physicochemical, antioxidant and sensory properties of yogurt fortified with common purslane (Portulaca oleracea) extract
Crossref DOI link: https://doi.org/10.1007/s11694-021-00949-z
Published Online: 2021-06-14
Published Print: 2021-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Salehi, Mahtala
Ghorbani, Mohammad http://orcid.org/0000-0001-5606-7544
Sadeghi Mahoonk, Alireza
Khomeiri, Morteza
Text and Data Mining valid from 2021-06-14
Version of Record valid from 2021-06-14
Article History
Received: 1 January 2021
Accepted: 10 May 2021
First Online: 14 June 2021