Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Cemallettin BALTACI"'
Publikováno v:
Turkish Journal of Analytical Chemistry.
In this study, it was aimed to determine the physical, chemical and antioxidant properties of pomegranate sauces sold in the market in Turkey. A total of 18 pomegranate sauces were studied; 17 of which were purchased from the market, and one of them
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b4d55f222b29df03a8fe9a393f6fbd7
https://doi.org/10.51435/turkjac.1127473
https://doi.org/10.51435/turkjac.1127473
Publikováno v:
Gümüşhane Üniversitesi Fen Bilimleri Enstitüsü Dergisi.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e616d105da09c470350fcfbd4486357c
https://doi.org/10.17714/gumusfenbil.997171
https://doi.org/10.17714/gumusfenbil.997171
Publikováno v:
Hittite Journal of Science and Engineering, Vol 10, Iss 2, Pp 125-134 (2023)
In this study, the physicochemical properties and antioxidant activities of the commercially produced 15 pomegranate sour samples and one control sample were determined and their compliance with the TS 12720 (traditional sour pomegranate concentrate
Externí odkaz:
https://doaj.org/article/b1c2dceeac51482e87e19538f9efc3e1