A new plant-based milk alternative of Pistacia vera geographically indicated in Türkiye: Antioxidant activity, in vitro bio-accessibility, and sensory characteristics
Zehra Mertdinç, Elif Feyza Aydar, Ilayda Hizir Kadi, Evren Demircan, Sibel Koca Çetinkaya, Beraat Özçelik
Topics & Concepts
PistaciaGallic acidChemistryFood scienceFatty acidTasteAntioxidantCatechinBovine milkPolyphenolBotanyBiochemistryBiologyNuts composition and effectsPhytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis