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Effects of concentration methods and storage conditions on some bioactive compounds and color of tamarind sorbet: a traditional Turkish beverage

Published Online: 2018-05-02

Published Print: 2018-09

Authors

Ekici, Lutfiye

Ozaltin, Behiye
Funding

Funding for this research was provided by:

Erciyes University’s Research Fund (Project number is FYL-2015-6129)
License Information

Text and Data Mining valid from 2018-05-02
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Article History

Received: 11 August 2017

Accepted: 26 April 2018

First Online: 2 May 2018

Document is current