Determination of fatty acid, cholesterol, alpha-tocopherol, and aroma components of traditionally and commercially produced Trabzon butters-Reference-Cited by-同舟云学术

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Determination of fatty acid, cholesterol, alpha-tocopherol, and aroma components of traditionally and commercially produced Trabzon butters

Published:2024-08 Issue:16 Volume:10 Page:e35656
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Beşer Musa,Gündoğdu Engin^ORCID

Publisher

Elsevier BV

Reference55 articles.

1. Oxidative stability and sensory evaluation of sodium caseinate-based yak butter powder;Agyare;Sci. Rep.,2022

2. Relationship between Some Parameters and Colour in Butter;Akgül,2019

3. Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey;Akgül;Acta Sci. Technol.,2021

4. Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey;Akgül;Acta Sci. Technol.,2021

5. Assimilation of cholesterol in broth, cream, and butter by probiotic bacteria;Aloğlu;Eur. J. Lipid Sci. Technol.,2006

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