A new plant-based milk alternative of Pistacia vera geographically indicated in Türkiye: Antioxidant activity, in vitro bio-accessibility, and sensory characteristics

Mertdinç, Zehra; Aydar, Elif Feyza; Kadı, İlayda Hızır; Demircan, Evren; Koca Çetinkaya, Sibel; Özçelik, Beraat

doi:10.1016/j.fbio.2023.102731

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Food Bioscience

2023

DOI: 10.1016/j.fbio.2023.102731

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A new plant-based milk alternative of Pistacia vera geographically indicated in Türkiye: Antioxidant activity, in vitro bio-accessibility, and sensory characteristics

Zehra Mertdinç,

Elif Feyza Aydar,

İlayda Hızır Kadı

et al.

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Cited by 3 publications

References 39 publications

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A novel plant-based milk alternative made from red kidney bean (Phaseolus vulgaris L.): Effects of cultivars on its stability and sensory properties

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et al. 2023

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A new plant-based milk alternative of Pistacia vera geographically indicated in Türkiye: Antioxidant activity, in vitro bio-accessibility, and sensory characteristics

Cited by 3 publications

References 39 publications

A novel plant-based milk alternative made from red kidney bean (Phaseolus vulgaris L.): Effects of cultivars on its stability and sensory properties

A novel plant-based milk alternative made from red kidney bean (Phaseolus vulgaris L.): Effects of cultivars on its stability and sensory properties

Characterization and antioxidant properties of three exopolysaccharides produced by the Cyclocarya paliurus endophytic fungus

Quality Characteristics of a Milk Alternative Made from Brewer’s Spent Yeast (Saccharomyces cerevisiae)

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