The effect of tarragon (Artemisia dracunculus) essential oil and high molecular weight Chitosan on sensory properties and shelf life of yogurt-Reference-Cited by-同舟云学术

The effect of tarragon (Artemisia dracunculus) essential oil and high molecular weight Chitosan on sensory properties and shelf life of yogurt

Published:2021-07 Issue: Volume:147 Page:111613
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zedan Hiba,Hosseini Seyed Masoud,Mohammadi Ali

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

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