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Modeling of Sensory Properties of Poppy Sherbet by Turkish Consumers and Changes in Quality Properties during Storage Process

Poppy is an important edible plant containing bioactive components. This study aimed to produce good-tasting poppy sherbet by determining the content using a response surface methodology (RSM). At the same time, bioactive components, phenolic compounds, and color properties were investigated in opti...

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Detalles Bibliográficos
Autores principales:	Aydoğdu, Behiye İncisu, Tokatlı Demirok, Nazan, Yıkmış, Seydi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10452968/ https://www.ncbi.nlm.nih.gov/pubmed/37628113 http://dx.doi.org/10.3390/foods12163114

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