Effect of antioxidant‐enriched microcrystalline cellulose obtained from almond residues on the storage stability of mayonnaise

Autor:	Naciye Ünver, Şerafettin Çelik
Rok vydání:	2021
Předmět:	Microcrystalline cellulose chemistry.chemical_compound Antioxidant chemistry General Chemical Engineering medicine.medical_treatment medicine General Chemistry Food science Food Science
Zdroj:	Journal of Food Processing and Preservation. 45
ISSN:	1745-4549 0145-8892
DOI:	10.1111/jfpp.15613
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::38c10a345e8e6b83f9130199482726c9 https://doi.org/10.1111/jfpp.15613 Zobrazit plný text záznamu