Citation: | MA Jie, ZHANG Ting, ZHOU Zhiyi, et al. Optimization of Plant-based Almond Yogurt Formulations and Characterization of Their Physical Properties Based on the Principal Component Synthesis Evaluation Approach[J]. Science and Technology of Food Industry, 2024, 45(13): 150−158. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060257. |
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