绿,绿

Zelal Ardic1, A Burcu Aktas2

  • 1Food Engineering Department, Faculty of Engineering, Sivas Cumhuriyet University, Sivas, Turkey.

概括

绿色食用橄在发酵过程中使用甜菜和黑胡卜丰富了安东基安,增强了它们的功能性质和颜色. 发酵时间被确定为这个过程中最关键的因素.

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