Enrichment of green table olives by natural anthocyanins during fermentation. | J Food Sci Technol;60(8): 2244-2254, 2023 Aug. | MEDLINE

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Enrichment of green table olives by natural anthocyanins during fermentation.

Ardic, Zelal; Aktas, A Burcu.

Affiliation

Ardic Z; Food Engineering Department, Faculty of Engineering, Sivas Cumhuriyet University, Sivas, Turkey.
Aktas AB; Biochemistry Department, Faculty of Science, Sivas Cumhuriyet University, Sivas, Turkey.

J Food Sci Technol ; 60(8): 2244-2254, 2023 Aug.

Article in En | MEDLINE | ID: mdl-37273560

Key words

Anthocyanins; Beetroot; Black carrot; Lactic acid fermentation; Oleuropein; Table olive

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Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Prognostic_studies Language: En Journal: J Food Sci Technol Year: 2023 Type: Article Affiliation country: Turkey

Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Prognostic_studies Language: En Journal: J Food Sci Technol Year: 2023 Type: Article Affiliation country: Turkey