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Modeling of Sensory Properties of Poppy Sherbet by Turkish Consumers and Changes in Quality Properties during Storage Process
by
Aydoğdu
,
Behiye İncisu
,
Tokatlı Demirok, Nazan
,
Yıkmış, Seydi
Published in
Foods
(01.08.2023)
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diet & clinical nutrition
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analysis
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anthocyanin
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anthocyanins
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