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1 Ergebnisse
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Color and stability of anthocyanins in strawberry nectars c..:
Ertan, Kübra
;
TÜRKYILMAZ, MELTEM
;
ÖZKAN, MEHMET
ERTAN K., TÜRKYILMAZ M., ÖZKAN M., "Color and stability of anthocyanins in strawberry nectars containing various co-pigment sources and sweeteners", FOOD CHEMISTRY, cilt.310, 2020. , 2020
Link:
https://hdl.handle.net/11511/32470
RT Journal T1 <Title>Color and stability of anthocyanins in strawberry nectars containing various co-pigment sources and sweeteners</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftmetuankair:oai:https:__open.metu.edu.tr:11511_32470&Exemplar=1&LAN=DE A1 Ertan, Kübra A1 TÜRKYILMAZ, MELTEM A1 ÖZKAN, MEHMET PB FOOD CHEMISTRY YR 2020 K1 Strawberry K1 Sweeteners K1 Co-pigmentation K1 Anthocyanin Stability K1 Colour Density K1 Storage JF ERTAN K., TÜRKYILMAZ M., ÖZKAN M., "Color and stability of anthocyanins in strawberry nectars containing various co-pigment sources and sweeteners", FOOD CHEMISTRY, cilt.310, 2020 LK http://dx.doi.org/https://hdl.handle.net/11511/32470 DO https://hdl.handle.net/11511/32470 SF ELIB - SuUB Bremen
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