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

dc.date.accessioned	2020-10-21T06:44:53Z
dc.date.available	2020-10-21T06:44:53Z
dc.date.issued	2015
dc.date.issued	2015/04/16
dc.identifier.citation	Türkyılmaz M, Yemiş O, Özkan M..Food Chem. 2015 Oct 1;184:37-45. doi: 10.1016/j.foodchem.2015.03.064. Epub 2015 Mar 24.
dc.identifier.uri	http://doi.org/10.1016/j.foodchem.2015.03.064
dc.identifier.uri	https://hdl.handle.net/20.500.12619/71376
dc.description	PMID = 25872424
dc.relation.isversionof	10.1016/j.foodchem.2015.03.064
dc.rights	info:eu-repo/semantics/closedAccess
dc.title	Effects of various protein- and polysaccharide-based clarification agents on antioxidative compounds and colour of pomegranate juice
dc.type	article
dc.relation.journal	Food Chem
dc.identifier.doi	10.1016/j.foodchem.2015.03.064
dc.contributor.author	Erkan-Koç B
dc.contributor.author	Türkyılmaz M
dc.contributor.author	Yemiş O
dc.contributor.author	Özkan M.
dc.relation.publicationcategory	Makale - Uluslararası Hakemli Dergi