Antifungal efficacy of natural antimicrobial substances during the fermentation and storage of hardaliye
Author:
Funder
Ege University
Publisher
Elsevier BV
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2. The effect of hardaliye on reducing the formation of malondialdehyde during in vitro gastrointestinal digestion of meat products;Aksoy;Food Bioscience,2022
3. The Effect of different grape varieties and adding different ratios of mustard seeds on the phenolic compounds, antioxidant capacity, and bioaccessibility values of hardaliye under in vitro digestion;Aksoy;Turkish Journal of Agricultural-Food Science and Technology,2024
4. Review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics;Altay;International Journal of Food Microbiology,2013
5. Sodium benzoate and potassium sorbate preservatives in food stuffs in Iran;Amirpour;Food Additives and Contaminants: Part B,2015
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