[HTML][HTML] The effect of black garlic on the volatile compounds in heat-treated sucuk
ZF Yılmaz Oral, G Kaban - Foods, 2023 - mdpi.com
This study aimed to determine the influence of using black garlic (BG) at different levels on
organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage …
organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage …
The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk.
ZFY Oral, G Kaban - Foods, 2023 - go.gale.com
This study aimed to determine the influence of using black garlic (BG) at different levels on
organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage …
organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage …
[HTML][HTML] The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk
ZFY Oral, G Kaban - Foods, 2023 - ncbi.nlm.nih.gov
This study aimed to determine the influence of using black garlic (BG) at different levels on
organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage …
organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage …
The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk
ZFY Oral, G Kaban - Foods (Basel, Switzerland), 2023 - pubmed.ncbi.nlm.nih.gov
This study aimed to determine the influence of using black garlic (BG) at different levels on
organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage …
organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage …
The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk.
ZF Yılmaz Oral, G Kaban - Foods, 2023 - search.ebscohost.com
This study aimed to determine the influence of using black garlic (BG) at different levels on
organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage …
organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage …
The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk
ZFY Oral, G Kaban - Foods, 2023 - search.proquest.com
This study aimed to determine the influence of using black garlic (BG) at different levels on
organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage …
organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage …
The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk.
YO ZF, G Kaban - Foods (Basel, Switzerland), 2023 - europepmc.org
This study aimed to determine the influence of using black garlic (BG) at different levels on
organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage …
organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage …
The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk
Z YILMAZ ORAL, G KABAN - FOODS, 2023 - avesis.atauni.edu.tr
This study aimed to determine the influence of using black garlic (BG) at different levels on
organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage …
organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage …
The effect of black garlic on the volatile compounds in heat-treated sucuk.
ZFY Oral, G Kaban - 2023 - cabidigitallibrary.org
This study aimed to determine the influence of using black garlic (BG) at different levels on
organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage …
organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage …