Browsing Biyokimya Bölümü Makale Koleksiyonu by Subject "Oleuropein, Anthocyanins, Table olive, Beetroot, Black carrot, Lactic acid fermentation"
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Enrichment of green table olives by natural anthocyanins during fermentation
(Springer, 26 Nisan 2)The aim of this study is the enrichment of green table olives with anthocyanins by using beetroot and black carrot in the fermentation media and to improve functional properties of fermented olives. For this purpose, a ...