Çoklar, H.; Akbulut, M.; Aygun, A.; Akbulut, M.T.
Valorization of Dairy By-Products, Sweet Whey, and Acid Whey, in the Production of Fermented Black Carrot Juice: A Comparative Study of the Phytochemical, Physicochemical, Microbiological, and Sensorial Aspects. Foods 2025, 14, 218.
https://doi.org/10.3390/foods14020218
AMA Style
Çoklar H, Akbulut M, Aygun A, Akbulut MT.
Valorization of Dairy By-Products, Sweet Whey, and Acid Whey, in the Production of Fermented Black Carrot Juice: A Comparative Study of the Phytochemical, Physicochemical, Microbiological, and Sensorial Aspects. Foods. 2025; 14(2):218.
https://doi.org/10.3390/foods14020218
Chicago/Turabian Style
Çoklar, Hacer, Mehmet Akbulut, Ali Aygun, and Muhammed Talha Akbulut.
2025. "Valorization of Dairy By-Products, Sweet Whey, and Acid Whey, in the Production of Fermented Black Carrot Juice: A Comparative Study of the Phytochemical, Physicochemical, Microbiological, and Sensorial Aspects" Foods 14, no. 2: 218.
https://doi.org/10.3390/foods14020218
APA Style
Çoklar, H., Akbulut, M., Aygun, A., & Akbulut, M. T.
(2025). Valorization of Dairy By-Products, Sweet Whey, and Acid Whey, in the Production of Fermented Black Carrot Juice: A Comparative Study of the Phytochemical, Physicochemical, Microbiological, and Sensorial Aspects. Foods, 14(2), 218.
https://doi.org/10.3390/foods14020218