The effect of addition Eriobotrya japonica L. marmalade on physicochemical, microbiological, and sensory properties of probiotic yogurts

Sürdürülebilir Kalkınma Amaçları

• SKA 3: Sağlıklı Bireyler

Atıf için künye

Turgut, T., & Diler, A. (2023). The effect of addition Eriobotrya japonica L. marmalade on physicochemical, microbiological, and sensory properties of probiotic yogurts. Frontiers in nutrition, 10, 1–9. https://doi.org/10.3389/fnut.2023.1151037

@article{turgut2023-331817,
  author = {Turgut, Tamer and Diler, Abdulkerim},
  title = {The effect of addition Eriobotrya japonica L. marmalade on physicochemical, microbiological, and sensory properties of probiotic yogurts},
  journal = {Frontiers in nutrition},
  year = {2023},
  volume = {10},
  pages = {1--9},
  issn = {2296-861X},
  doi = {10.3389/fnut.2023.1151037},
  url = {https://akademik.atauni.edu.tr/yayinlar/331817-the-effect-of-addition-eriobotrya-japonica-l-marmalade-on-physicochemical}
}