Physicochemical properties, antioxidant capacity and sensory acceptability of instant rosehip teas prepared by spray-drying and freeze-drying methods

• Autorzy: Baltaci C. , Erkmen Bostanci D. , Altintas R. , Dalkiran Y.. , Akdogan A. , Okan O.T.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2024
• Tom: 74
• Numer: 3
• Opis fizyczny: p.244-254,fig.,ref.

Twórcy

autor

Baltaci C.

• Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gümüşhane University, 29000 Gümüşhane, Turkey

autor

Erkmen Bostanci D.

• Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gümüşhane University, 29000 Gümüşhane, Turkey

autor

Altintas R.

• Department of Genetics and Bioengineering, Faculty of Engineering and Natural Sciences, Gümüşhane University, 29000 Gümüşhane, Turkey

autor

Dalkiran Y..

• Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gümüşhane University, 29000 Gümüşhane, Turkey

autor

Akdogan A.

• Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gümüşhane University, 29000 Gümüşhane, Turkey

autor

Okan O.T.

• Department of Chemistry and Chemical Processes Technology, Maçka Vocational School, Karadeniz Technical University, 61750 Trabzon, Turkey

Identyfikatory

DOI

10.31883/pjfns/191929