Determination of fatty acid, cholesterol, alpha-tocopherol, and aroma components of traditionally and commercially produced Trabzon butters.

Autor: Gündoğdu E; Gümüşhane University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, 29100, Gümüşhane, Turkey., Beşer M; Gümüşhane University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, 29100, Gümüşhane, Turkey.

Publikováno v: Heliyon [Heliyon] 2024 Aug 06; Vol. 10 (16), pp. e35656. Date of Electronic Publication: 2024 Aug 06 (Print Publication: 2024).