Makale
Tam Makale
Ulusal
2024
Quality Parameters and Antioxidant Activity, Phenolic Compounds, Sensory Properties of Functional Yogurt with Melon (Cucumis melo L.) Peel Powder
Turkish Journal of Agriculture - Food Science and Technology
Cilt 12 · Sayı 4 · ss. 586–595 · 01.04.2024
Atıf için künye
Okcu, Z., & YANGILAR, F. (2024). Quality Parameters and Antioxidant Activity, Phenolic Compounds, Sensory Properties of Functional Yogurt with Melon (Cucumis melo L.) Peel Powder. Turkish Journal of Agriculture - Food Science and Technology, 12(4), 586–595. https://doi.org/10.24925/turjaf.v12i4
BibTeX
@article{okcu2024-250088,
author = {Okcu, Zühal and YANGILAR, FİLİZ},
title = {Quality Parameters and Antioxidant Activity, Phenolic Compounds, Sensory Properties of Functional Yogurt with Melon (Cucumis melo L.) Peel Powder},
journal = {Turkish Journal of Agriculture - Food Science and Technology},
year = {2024},
volume = {12},
number = {4},
pages = {586--595},
issn = {2148-127X},
doi = {10.24925/turjaf.v12i4},
url = {https://akademik.atauni.edu.tr/yayinlar/250088-quality-parameters-and-antioxidant-activity-phenolic-compounds-sensory}
}