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ANTIOXIDANT ACTIVITY (1)
Antioxidant activity, Functional food, Ice cream, Propolis, Sensory, Texture (1)
Bioactive compounds; Cherry laurel; Color; Freeze-drying; IC50 (1)
chocolate spread; fatty acid profile; ghee; olive oil; sensory analysis (1)
CORNELIAN CHERRY; OFFICINALIS; FRUIT; QUALITY; CAPACITY; EXTRACTS; KINETICS; AIR (1)
FUNCTIONAL-PROPERTIES, PHENOLIC CONTENT, SENSORY QUALITY, FLOUR, FOOD, YOGURT (1)
Heat treatment; Pasta filata type cheese; Ripening; Starter culture (1)
KASHAR CHEESE; HERBY CHEESE; PROTEOLYSIS; LIPOLYSIS; CASEIN; RENNET (1)
LACTIC-ACID BACTERIA, DRYING METHODS, FERMENTATION, FLOUR, PHENOLICS, STORAGE (1)
QUALITY CHARACTERISTICS; SENSORY PROPERTIES; RISK; MILK (1)
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