Phenolic compounds, amino acid profiles, and antibacterial properties of kefir prepared using freeze‐dried <i>Arbutus unedo</i> L. and <i>Tamarindus indica</i> L. fruits and sweetened with stevia, monk fruit sweetener, and aspartame-Reference-Cited by-同舟云学术

Phenolic compounds, amino acid profiles, and antibacterial properties of kefir prepared using freeze‐dried Arbutus unedo L. and Tamarindus indica L. fruits and sweetened with stevia, monk fruit sweetener, and aspartame

Published:2022-06-05 Issue:8 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Kulaksız Günaydı Zeynep Ece¹^ORCID,Ayar Ahmet¹^ORCID

Affiliation:

1. Department of Food Engineering Sakarya University Sakarya Turkey

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16767

Reference86 articles.

1. KOCAYEMİŞ (DAĞ ÇİLEĞİ-ARBUTUS UNEDO L.) MEYVELİ DONDURMA ÜRETİMİ, FİZİKSEL, KİMYASAL VE DUYUSAL PARAMETRELER AÇISINDAN İRDELENMESİ

2. Gallic acid: a versatile antioxidant with promising therapeutic and industrial applications

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