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Journal: Foods, 2025
Volume: 14
Number: 218

Article: 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
Authors: by Hacer Çoklar, Mehmet Akbulut, Ali Aygun and Muhammed Talha Akbulut
Link: https://www.mdpi.com/2304-8158/14/2/218

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