CORE
🇺🇦
make metadata, not war
Services
Services overview
Explore all CORE services
Access to raw data
API
Dataset
FastSync
Content discovery
Recommender
Discovery
OAI identifiers
OAI Resolver
Managing content
Dashboard
Bespoke contracts
Consultancy services
Support us
Support us
Membership
Sponsorship
Community governance
Advisory Board
Board of supporters
Research network
About
About us
Our mission
Team
Blog
FAQs
Contact us
Physiochemical, rheological, microstructural, and antioxidant properties of yogurt using monk fruit extract as a sweetener
Authors
Abdel-Hamid
Afonso
+55 more
AOAC International
Apostolidis
Ban
Bensmira
Chongwei Yu
Corredig
Cui
Demirci
Dickinson
EFSA Panel on Food Additives and Flavourings (FAF)
Fu
Guzmán-González
Haque
Hassan
Horne
Howard
Hussain
Jaros
Jianjun Cheng
Kinghorn
Kristo
Lazaridou
Lazaridou
Lee
Lee
Li
Li
Lu
Lucey
Miele
Miele
Mingruo Guo
Moure
Muniandy
Murphy
Pachekrepapol
Pinheiro
Prasanna
Qi
Qingfeng Ban
Ramirez-Santiago
Ramírez-Sucre
Takasaki
Walstra
Wang
Wang
Wee
Xiaomeng Sun
Xu
Yan
Yunqing Jiang
Zhang
Zhou
Zhou
Zonghao Liu
Publication date
Publisher
'American Dairy Science Association'
Doi
Cite
Abstract
Abstract is not available.
Similar works
Full text
Available Versions
Crossref
See this paper in CORE
Go to the repository landing page
Download from data provider
Last time updated on 05/09/2020