Guerra, A.S.; Hoyos, C.G.; Velásquez-Cock, J.; Vélez, L.; Gañán, P.; Zuluaga, R.
The Effects of Adding a Gel-Alike Curcuma longa L. Suspension as Color Agent on Some Quality and Sensory Properties of Yogurt. Molecules 2022, 27, 946.
https://doi.org/10.3390/molecules27030946
AMA Style
Guerra AS, Hoyos CG, Velásquez-Cock J, Vélez L, Gañán P, Zuluaga R.
The Effects of Adding a Gel-Alike Curcuma longa L. Suspension as Color Agent on Some Quality and Sensory Properties of Yogurt. Molecules. 2022; 27(3):946.
https://doi.org/10.3390/molecules27030946
Chicago/Turabian Style
Guerra, Angélica Serpa, Catalina Gómez Hoyos, Jorge Velásquez-Cock, Lina Vélez, Piedad Gañán, and Robin Zuluaga.
2022. "The Effects of Adding a Gel-Alike Curcuma longa L. Suspension as Color Agent on Some Quality and Sensory Properties of Yogurt" Molecules 27, no. 3: 946.
https://doi.org/10.3390/molecules27030946
APA Style
Guerra, A. S., Hoyos, C. G., Velásquez-Cock, J., Vélez, L., Gañán, P., & Zuluaga, R.
(2022). The Effects of Adding a Gel-Alike Curcuma longa L. Suspension as Color Agent on Some Quality and Sensory Properties of Yogurt. Molecules, 27(3), 946.
https://doi.org/10.3390/molecules27030946
