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Continue to ChatDetermination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different concentrations - https://avesis.ebyu.edu.tr/yayin/f186692e-0080-4c51-8b83-e160988a17e4/determination-of-antioxidant-capacity-citric-acid-phenolic-compounds-physicochemical-and-sensory-properties-of-pepino-marmalade-yogurts-enriched-with-erythritol-and-amaranth-flour-at-different-concentrations