Ayşe ŞEN,
Sibel YİĞİTARSLAN
Effects of Gallic Acid and Quercetin on the Production of Fruit Puree
Effects of Gallic Acid and Quercetin on the Production of Fruit Puree
Eurasian Journal of Food Science and Technology
2018-Cilt: 2 - Sayı: 1
4-10
Browning reactions,
Fruit puree,
Gallic acid,
Quercetin
71
78