Article · Journal · 2021

Antioxidant, Nutritional, and Physicochemical Quality of Yoghurt Produced from a Milk-Based Fermentation Mix Enhanced with Food Spices

Croatian Journal of Food Science and Technology

Citations: 10from other works
Field-weighted impact: 1.331.00 is the world average for its field and year
Among its field: 83rd percentileby citations, against works of its field and year
Authors: 5from 2 institutions

Authors

5 authors across 2 institutions in 1 country