Cao, W.; Li, L.; Wang, J.; Guo, W.; Chen, W.; Pan, L.; Li, D.
Effects of Black Garlic Polyphenols on the Physicochemical Characteristics, Antioxidant Activity, and Sensory Evaluation of Yogurt. Gels 2025, 11, 561.
https://doi.org/10.3390/gels11070561
AMA Style
Cao W, Li L, Wang J, Guo W, Chen W, Pan L, Li D.
Effects of Black Garlic Polyphenols on the Physicochemical Characteristics, Antioxidant Activity, and Sensory Evaluation of Yogurt. Gels. 2025; 11(7):561.
https://doi.org/10.3390/gels11070561
Chicago/Turabian Style
Cao, Weiwei, Linlin Li, Jiancheng Wang, Weihua Guo, Wei Chen, Lifeng Pan, and Duo Li.
2025. "Effects of Black Garlic Polyphenols on the Physicochemical Characteristics, Antioxidant Activity, and Sensory Evaluation of Yogurt" Gels 11, no. 7: 561.
https://doi.org/10.3390/gels11070561
APA Style
Cao, W., Li, L., Wang, J., Guo, W., Chen, W., Pan, L., & Li, D.
(2025). Effects of Black Garlic Polyphenols on the Physicochemical Characteristics, Antioxidant Activity, and Sensory Evaluation of Yogurt. Gels, 11(7), 561.
https://doi.org/10.3390/gels11070561
