Ali BATU, Ali ARSLAN

Biochemical and sensory evaluations of Turkish delight (lokum) enriched with black grape and sour cherry syrups

Biochemical and sensory evaluations of Turkish delight (lokum) enriched with black grape and sour cherry syrups

Turkish Journal of Agriculture and Forestry

2014-Cilt: 38 - Sayı: 4

561-569

Turkish delight, sour cherry, black grape, antioxidant, total phenolics

Turkish delight, sour cherry, black grape, antioxidant, total phenolics

3616

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