Açık Akademik Arşiv Sistemi

Effects of various protein- and polysaccharide-based clarification agents on antioxidative compounds and colour of pomegranate juice

Effects of various protein- and polysaccharide-based clarification agents on antioxidative compounds and colour of pomegranate juice

Erkan-Koç B; Türkyılmaz M; Yemiş O; Özkan M.
URI: http://doi.org/10.1016/j.foodchem.2015.03.064
https://hdl.handle.net/20.500.12619/71376
Date: 2015
2015/04/16

Description:

PMID = 25872424

Show full item record

Files in this item

Files Size Format View

There are no files associated with this item.

This item appears in the following Collection(s)