Changes in the quality of kefir fortified with anthocyanin-rich juices during storage
Sümeyye Alagöz Kabakcı, Meltem Türkyılmaz, Mehmet Özkan
Topics & Concepts
AnthocyaninFood scienceChemistryKefirFortificationLactic acidAntioxidantShelf lifeBiochemistryBiologyBacteriaGeneticsPhytochemicals and Antioxidant ActivitiesPomegranate: compositions and health benefitsPineapple and bromelain studies