| 标题 |
Enhancing the antioxidative capacity and acceptability of Kunnu beverage from gluten-free pearl millet (Pennisetum glaucum) through fortification with tigernut sedge (Cyperus esculentus) and coconut (Cocos nucifera) extracts |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Measurement and Characterization 作者:Adebanjo A. Badejo; Uchechi Nwachukwu; Helen N. Ayo-Omogie; Oluwagbemiga S. Fasuhanmi 出版日期:2019-10-26 |
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(2025-6-4)