Oxidative stability of cocoa hazelnut cream enriched with inactive yeast cells

Autor:	Omca Demirkol, Gamze Gül Yiğit, İnci Cerit
Rok vydání:	2021
Předmět:	Chemistry General Chemical Engineering General Chemistry Oxidative phosphorylation Food science Yeast Food Science
Zdroj:	Journal of Food Processing and Preservation. 45
ISSN:	1745-4549 0145-8892
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::23cbc83c41c0bc803e6e1273e651150c https://doi.org/10.1111/jfpp.15567 Zobrazit plný text záznamu