Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion
Senem Kamiloğlu(Istanbul Technical University), Esra Çapanoğlu(Istanbul Technical University), John Van Camp(University College Ghent), Beraat Özçelik(Teknoloji Arastirma ve Gelistirme Endustriyel Urunler Bilisim Teknolojileri San Tic), Ayça Ayfer Paslı(Istanbul Technical University)
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