Development of yuja (Citrus junos) beverage based on antioxidant properties and sensory attributes using response surface methodology
Crossref DOI link: https://doi.org/10.1007/s13197-019-03639-3
Published Online: 2019-03-08
Published Print: 2019-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Park, Jeong Ah
Oh, Ji Eun
Cho, Mi Sook
Text and Data Mining valid from 2019-03-08
Article History
Revised: 20 January 2019
Accepted: 3 February 2019
First Online: 8 March 2019