Effect of temperature and production method on some quality parameters of fermented carrot juice (Shalgam)
Hasan Tangüler, Akkız Çankaya, Erdal Ağçam, Hasan Uslu
Topics & Concepts
FermentationChemistryFood scienceAnthocyaninAntioxidantLactic acidAntioxidant capacityBiochemistryBacteriaBiologyGeneticsFood Quality and Safety StudiesFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities