Development of purple basil (Ocimum basilicum L.) sherbet fortified with propolis extract using response surface methodology-Reference-Cited by-同舟云学术

Development of purple basil (Ocimum basilicum L.) sherbet fortified with propolis extract using response surface methodology

Published:2021-07-17 Issue:6 Volume:15 Page:4972-4991
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Özkan Karabacak Azime,Özoğlu Özüm,Durgut Senanur,Bağatırlar Sina Recep,Kaçar Oya,Tamer Canan Ece^ORCID,Korukluoğlu Mihriban

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-021-01064-9.pdf

Reference80 articles.

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3. M.R. Corbo, A. Bevilacqua, L. Petruzzi, F.P. Casanova, M. Sinigaglia, Compr. Rev. Food Sci. Food Saf. 13, 1192 (2014)

4. K.N. Kasapoğlu, C. Daşkaya-Dikmen, M. Yavuz-Düzgün, A.C. Karaça, B. Özçelik, in The Science of Beverages. ed. by A.M. Grumezescu, A.M. Holban (Academic Press, Cambridge, 2019), p. 63

5. M. Nazir, S. Arif, R.S. Khan, W. Nazir, N. Khalid, S. Maqsood, Trends Food Sci. Technol. 88, 513 (2019)

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