Effect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate
Crossref DOI link: https://doi.org/10.1007/s13197-019-03785-8
Published Online: 2019-04-26
Published Print: 2019-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Çelik, Mehtap
Güzel, Melih
Yildirim, Metin http://orcid.org/0000-0002-6637-916X
Funding for this research was provided by:
Tokat Gaziosmanpaşa University Scientific Research Projects Unit (2009/59)
Text and Data Mining valid from 2019-04-26
Article History
Revised: 26 March 2019
Accepted: 12 April 2019
First Online: 26 April 2019