Exploring the impact of fermentation on bioactive compounds in two different types of carrot pomace
Damla Ezgi Uzun, Dilara Nur Dikmetaş, Funda Karbancıoğlu‐Güler, Merve Tomaş, Esra Çapanoğlu
Topics & Concepts
PomaceFermentationFood scienceChemistryBusinessPhytochemicals and Antioxidant ActivitiesSeed and Plant BiochemistryGarlic and Onion Studies