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Journal: FoodsVolume: 14Number: 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:
- Hacer Çoklar 1,
- Mehmet Akbulut 1,* and
- Muhammed Talha Akbulut 3
- et al.
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