Effects of lyophilized red cabbage water extract and pH levels on the quality properties of pastırma cemen paste during chilled storage
Muhammet İrfan Aksu, Emre Turan, İhsan Güngör Şat
Topics & Concepts
Food scienceChemistryFood storageRed cabbagePhytochemicals and Antioxidant ActivitiesFood Science and Nutritional StudiesPostharvest Quality and Shelf Life Management