Şükrü KARATAŞ, Dilek Dülger ALTINER, Eda TARİN

EFFECT OF ENZYMES FOR INCREASING AMOUNT OF ANTHOCYANIN IN BLACK CARROT JUICE

EFFECT OF ENZYMES FOR INCREASING AMOUNT OF ANTHOCYANIN IN BLACK CARROT JUICE

International Journal of Food Engineering Research

2016-Cilt: 2 - Sayı: 2

29-42

Black carrot juice, anthocyanin content, enzyme

105 85