Oxidative stability of cocoa hazelnut cream enriched with inactive yeast cells
Author:
Affiliation:
1. Department of Food Engineering Sakarya University Esentepe Sakarya Turkey
Funder
Sakarya Üniversitesi
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15567
Reference37 articles.
1. Production of Antioxidants, Aromas, Colours, Flavours, and Vitamins by Yeasts
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3. Impact of Using New Commercial Glutathione Enriched Inactive Dry Yeast Oenological Preparations on the Aroma and Sensory Properties of Wines
4. Novel Total Antioxidant Capacity Index for Dietary Polyphenols and Vitamins C and E, Using Their Cupric Ion Reducing Capability in the Presence of Neocuproine: CUPRAC Method
5. Utilization of different oils and fats in cocoa hazelnut cream production
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