DIEP, Kim Quyen. INVESTIGATION OF THE IMPACT OF INGREDIENTS ON QUALITY AND SENSORY VALUES ON BOTTLED CLEOME RUTIDOSPERMA AND CHRYSANTHEMUM TEA. Vietnam Journal of Nutrition & Food, [S. l.], v. 14, n. 6, p. 58–65, 2018. Disponível em: https://tapchidinhduongthucpham.org.vn/index.php/jfns/article/view/364. Acesso em: 17 jan. 2026.