Influence of pasteurization and storage conditions on microbiological quality and aroma profiles of shalgam
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DOI: 10.1016/j.fbio.2021.101350
Abstract: Abstract Shalgam is a traditional Turkish fermented beverage produced by the lactic acid fermentation of black carrot, salt, sourdough, bulgur flour and drinkable water. Aroma and microbial profiles of shalgams were examined based on the… read more here.
Keywords: storage; quality; aroma profiles; pasteurization storage ... See more keywords