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Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different concentrations

Crossref DOI link: https://doi.org/10.1007/s10068-022-01215-8

Published Online: 2022-12-13

Published Print: 2023-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Yangilar, Filiz https://orcid.org/0000-0001-6447-2419
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Text and Data Mining valid from 2022-12-13

Version of Record valid from 2022-12-13
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Article History

Received: 18 August 2022

Revised: 18 October 2022

Accepted: 17 November 2022

First Online: 13 December 2022

Declarations

:

: The authors reported no potential conflict of interest.

: Our manuscript is prepared in accordance with ethical rules.

: Not applicable.

: Not applicable.

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