Open AccessPRODUCTION OF QUINCE JAM WITH GINKGO BILOBA EXTRACT AS A PECTIN SUBSTITUTE: EFFECTS ON PHYSICOCHEMICAL, MICROBIOLOGICAL, RHEOLOGICAL AND SENSORY QUALITIES
Author(s) -
Ahsen Rayman Ergün,
Yeliz Tekgül
Publication year - 2021
Publication title -
gida / the journal of food
Language(s) - English
Resource type - Journals
eISSN - 1309-6273
pISSN - 1300-3070
DOI - 10.15237/gida.gd21095
Subject(s) - ginkgo biloba , pectin , chemistry , food science , trolox , ginkgo , phytochemical , antioxidant , botany , biochemistry , antioxidant capacity , biology
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