Author:
Kabakcı Sümeyye Alagöz,Türkyılmaz Meltem,Özkan Mehmet
Funder
Ankara University Scientific Research Projects Office” Turkey
The Scientific and Technological Research Council of Turkey-Graduate Research Scholarship Programme
Subject
General Medicine,Food Science,Analytical Chemistry
Reference38 articles.
1. AOAC (Association Official Analytical Chemists). (2000). In W. Hortwitz (Ed.), AOAC Official analytical methods (17th ed). Gaithersburg: AOAC International.
2. Masking of antioxidant capacity by the interaction of flavonoids with protein;Arts;Food and Chemical Toxicology,2001
3. Production of volatile aroma compounds by kefir starter cultures;Beshkova;International Dairy Journal,2003
4. Codex Alimentarius Commission. Codex standard for fermented milks (2003). Codex Stan 243-2003, 11p. URL www.fao.org/input/download/standards/400/CXS_243e.pdf. Accessed: 28.03.2019.
5. Effects of clarification and pasteurization on the phenolics, antioxidant capacity, colour density and polymeric colour of black carrot (Daucus Carota L.) juice;Dereli;Journal of Food Biochemistry,2015
Cited by
28 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献