The Comparison with Commercial Antioxidants, Effects on Colour, and Sensory Properties of Green Tea Powder in Butter.

Çakmakçi, Songül; Gülçin, Ilhami; Gündogdu, Engin; Ertem Öztekin, Hatice; Taslimi, Parham

Çakmakçi, Songül; Gülçin, Ilhami; Gündogdu, Engin; Ertem Öztekin, Hatice; Taslimi, Parham.

Afiliación

Çakmakçi S; Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye.
Gülçin I; Department of Chemistry, Faculty of Science, Atatürk University, Erzurum 25240, Türkiye.
Gündogdu E; Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gümüshane University, Gümüshane 29100, Türkiye.
Ertem Öztekin H; Department of Dairy Process Technology, Diyarbakir Agriculture Vocational School, Dicle University, Diyarbakir 21280, Türkiye.
Taslimi P; Department of Biotechnology, Faculty of Science, Bartin University, Bartin 74100, Türkiye.

Antioxidants (Basel) ; 12(8)2023 Jul 29.

Article en En | MEDLINE | ID: mdl-37627517

Palabras clave

antioxidant; butter; butter analysis; green tea powder; oxidation; shelf life

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Antioxidants (Basel) Año: 2023 Tipo del documento: Article Pais de publicación: Suiza

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