1.
DIEP KQ. INVESTIGATION OF THE IMPACT OF INGREDIENTS ON QUALITY AND SENSORY VALUES ON BOTTLED CLEOME RUTIDOSPERMA AND CHRYSANTHEMUM TEA. Tạp chí Dinh dưỡng và Thực phẩm [Internet]. 2018 Dec. 25 [cited 2026 Jan. 17];14(6):58-65. Available from: https://tapchidinhduongthucpham.org.vn/index.php/jfns/article/view/364