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An alternative plant-based fermented milk with kefir culture using apricot (Prunus armeniaca L.) seed extract: Changes in texture, volatiles and bioactivity during storage

K. Uruc, Ali Tekin, Didem Şahingil, Ali Adnan Hayaloğlu

2022Innovative Food Science & Emerging Technologies51 citationsDOI

Topics & Concepts

Prunus armeniacaFood scienceTexture (cosmology)KefirFermentationPrunusChemistryBiologyHorticultureComputer scienceLactic acidArtificial intelligenceCultivarGeneticsBacteriaImage (mathematics)Protein Hydrolysis and Bioactive PeptidesGABA and Rice ResearchBiochemical Analysis and Sensing Techniques
An alternative plant-based fermented milk with kefir culture using apricot (Prunus armeniaca L.) seed extract: Changes in texture, volatiles and bioactivity during storage | Litcius