Enhancing the Functionality and shelf life of poppy sherbet by optimizing ultrasound and propolis using response surface methodology: Impact on phenolic compounds, organic acids, sugar components, and sensory characteristics için istatistikler
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| Enhancing the Functionality and shelf life of poppy sherbet by optimizing ultrasound and propolis using response surface methodology: Impact on phenolic compounds, organic acids, sugar components, and sensory characteristics | 0 |
Aylık toplam ziyaret
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| Ekim 2024 | 0 |
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