Determination of the stability of antioxidant and total phenolic compounds in cream cheeses produced with black carrot, blackberry and beetroot juice concentrates

SIÇRAMAZ H., OKUMUŞ E., AYAR A.

International Eurasian Conference on Biotechnology and Biochemistry (BioTechBioChem 2020), 16 - 18 Aralık 2020

  • Yayın Türü: Bildiri / Tam Metin Bildiri
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet