Effect of temperature and production method on some quality parameters of fermented carrot juice (Shalgam)

H Tanguler, A Cankaya, E Agcam, H Uslu - Food Bioscience, 2021 - Elsevier
This study is a paper in which compared the effect of fermentation temperature on
antioxidant activity, anthocyanin profiles and phenolic compounds of Shalgam were …
被引用次数：22 相关文章

Effect of temperature and production method on some quality parameters of fermented carrot juice (Shalgam)

H Tangüler, A Çankaya, E Ağçam, H Uslu - Food Bioscience, 2021 - avesis.cu.edu.tr
This study is a paper in which compared the effect of fermentation temperature onantioxidant
activity, anthocyanin profiles and phenolic compounds ofShalgamwere investigated. 3D …

[引用][C] Effect of temperature and production method on some quality parameters of fermented carrot juice (Shalgam)

H Tanguler, A Cankaya, E Agcam, H Uslu - 2021