دورية أكاديمية
The role of debittering process with normal water, NaOH and lye on chemical properties of brine, antioxidant activity, phenolic compounds and sensory characteristics of fermented caper (Capparis ovata Desf. var. Ovata) buds
| العنوان: | The role of debittering process with normal water, NaOH and lye on chemical properties of brine, antioxidant activity, phenolic compounds and sensory characteristics of fermented caper (Capparis ovata Desf. var. Ovata) buds |
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| المؤلفون: | AlJuhaimi, Fahad, Ahmed, Isam A. Mohamed, Özcan, Mehmet MusaAff2, IDs1169402402646z_cor3, Uslu, Nurhan, Albakry, Zainab |
| المصدر: | Journal of Food Measurement and Characterization. :1-11 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 21934126 21934134 |
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| DOI: | 10.1007/s11694-024-02646-z |