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For: Tanguler H, Bozdogan A, Aksay S, Kelebek H, Erten H. Comparison of anthocyanin profiles in şalgams (shalgams) produced with different production procedures. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14770] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Number Cited by Other Article(s)
1
Cirak MA, Agirman B, Erten H. The chemical, microbiological and sensory characteristics of şalgam during fermentation process. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.15440] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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