Production of vinegar from kashar cheese whey and volatile component profile, antibacterial effect, and antioxidant potential of whey vinegar-Reference-Cited by-同舟云学术

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Production of vinegar from kashar cheese whey and volatile component profile, antibacterial effect, and antioxidant potential of whey vinegar

Published:2023-12 Issue: Volume:56 Page:103309
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Yıldız Seda^ORCID,Erbil Nurcan^ORCID,Düzgüner Vesile^ORCID

Funder

Ardakan University

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference39 articles.

1. Antimicrobial activity of Gonocytisus angulatus (L.) spach;Abbasoğlu;Fabad Journal of Pharmaceutical Sciences,1995

2. Investigation of ultra- and nanofiltration for utilization of whey protein and lactose;Atra;Journal of Food Engineering,2005

3. Investigating the antioxidant and antimicrobial activities of different vinegars;Bakir;European Food Research and Technology,2017

4. Synergistic and additive antimicrobial activities of curcumin, manuka honey and whey proteins;Balan;Journal of Food Biochemistry,2016

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