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文献信息
Antioxidant ActivityBioactive CompoundsPhenolic CompoundsSensory AnalysisSensory AcceptanceTotal Soluble SolidsTotal Phenolic CompoundsSoluble Solidsthe Phenolic CompoundsSensory EvaluationSoluble Solids ContentShelf LifeAntioxidant CapacitySensory Acceptabilitythe Moisture ContentFunctional FoodWater Activitythe Shelf LifeLactic Acid BacteriaResponse Surface Methodology
vol.28 (2025)
vol.27 (2024)
vol.26 (2023)
vol.25 (2022)
vol.25 (2021)
vol.24 (2021)
vol.23 (2021)
vol.23 (2020)
vol.22 (2019)
vol.21 (2018)
vol.20 (2017)
vol.19 (2016)
vol.18 (2015)