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Antimicrobial properties, Herbs, Lipolysis, Otlu (herby) cheese, Proteolysis (1)
ANTIOXIDANT ACTIVITY (1)
Antioxidant activity, Functional food, Ice cream, Propolis, Sensory, Texture (1)
Antioxidant; Drying; Lyophilization; Pomace; Phenolic compound (1)
Bioactive compounds; Cherry laurel; Color; Freeze-drying; IC50 (1)
CHEDDAR CHEESE, SENSORY CHARACTERISTICS, ADJUNCT CULTURES, HERBY CHEESE, PROTEOLYSIS, MILK, TEMPERATURE, TECHNOLOGY, MATURATION, STRAINS (1)
CHEESE (1)
CHEMICAL-COMPOSITION, YOGURT, COLOR, MILK, MINERALS, CHEESE, SEEDS (1)
chocolate spread; fatty acid profile; ghee; olive oil; sensory analysis (1)
colour, Cokelek cheese, microbiological characteristics, proteolysis, ripening (1)
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