Use of tannase, paraoxonase-1 and cysteine protease as means to enhance copigmentation but reduce astringency in pomegranate juice


Türkyılmaz M., Hamzaoğlu F., Akpınar Uzun M., Özkan M.

FOOD CHEMISTRY, ss.1-13, 2025 (SCI-Expanded)

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1016/j.foodchem.2025.144611
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.1-13
  • Recep Tayyip Erdoğan Üniversitesi Adresli: Evet