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THE IMPACT FACTORS OF YOGURT MATRIX ON IN VIVO AROMA RELEASE DURING CONSUMPTION OF YOGURT

Yıl 2020, Cilt: 45 Sayı: 1, 50 - 60, 01.12.2019

Tülin Eker Turgut Cabaroğlu

https://doi.org/10.15237/gida.GD19103
Cited By: 1

Öz

The flavour is the main factor
affecting consumers’ preferences in yogurts. Flavour perception while eating
depends on the volatile compounds release in the mouth influenced by the
interactions of those compounds between both food components and human saliva.
Several studies reported that flavour perception and in vivo aroma
release from yogurt were impacted by many factors. The fat component has an
important role in retention and perception of yogurt aroma. Particularly in
light yogurts, protein, fat, encapsulating agent, thickening agent and
sweetener added to promote controlled release of aroma, have different effects
on in vivo aroma release and perception. In addition to this, the
texture formed during the formulation of yogurt affects the release of aroma in
the mouth. Understanding impact factors on flavour perception in yogurt is an
important challenge for food-processing industry to produce innovative and
appreciated food products. In this article, the studies determined the effect
of the matrix during in vivo consumption of yogurt were reviewed.

Anahtar Kelimeler

Yogurt matrix in vivo aroma release protein fat aroma encapsulating thickening agent sweetener

Kaynakça

  • Akgun, A., Yazici, F., Gulec, H.A. (2016). Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt. LWT, 74: 521-527.
  • Ayed, C., Martins, S.I., Williamson, A.M., Guichard, E. (2018). Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams. Food Chemistry, 267: 132-139.
  • Aziznia, S., Khosrowshahi, A., Madadlou, A., Rahimi, J. (2008). Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties. Journal of Dairy Science, 91(7): 2545-2552.
  • Basiri, S., Haidary, N., Shekarforoush, S.S., Niakousari, M. (2018). Flaxseed mucilage: A natural stabilizer in stirred yogurt. Carbohydrate Polymers, 187: 59-65.
  • Boesveldt, S., de Graaf, K. (2017). The differential role of smell and taste for eating behavior. Perception, 46(3-4): 307-319.
  • Böttger, F., Dupont, D., Marcinkowska, D., Bajka, B., Mackie, A., Macierzanka, A. (2019). Which casein in sodium caseinate is most resistant to in vitro digestion? Effect of emulsification and enzymatic structuring. Food Hydrocolloids, 88: 114-118.
  • Brauss, M.S., Linforth, R.S., Cayeux, I., Harvey, B., Taylor, A.J. (1999). Altering the fat content affects flavor release in a model yogurt system. Journal of Agricultural and Food Chemistry, 47(5): 2055-2059.
  • Bruzantin, F.P., Daniel, J.L.P., da Silva, P.P.M., Spoto, M.H.F. (2016). Physicochemical and sensory characteristics of fat-free goat milk yogurt with added stabilizers and skim milk powder fortification. Journal of Dairy Science, 99(5): 3316-3324.
  • Bylaite, E., Meyer, A.S., Adler-Nissen, J. (2003). Changes in macroscopic viscosity do not affect the release of aroma aldehydes from a pectinaceous food model system of low sucrose content. Journal of Agricultural and Food Chemistry, 51(27): 8020-8026.
  • Celik, S., Bakırcı, I., Şat, I.G. (2006). Physicochemical and organoleptic properties of yogurt with cornelian cherry paste. International Journal of Food Properties, 9(3): 401-408.
  • Chen, C., Zhao, S., Hao, G., Yu, H., Tian, H., Zhao, G. (2017). Role of lactic acid bacteria on the yogurt flavour: A review. International Journal of Food Properties, 20(sup1): S316-S330.
  • Chen, J., Engelen, L. (eds) (2012). Food oral processing: fundamentals of eating and sensory perception. Blackwell Publishing, UK, 114 p.
  • Chua, D., Deeth, H.C., Oh, H.E., Bansal, N. (2017). Altering the casein to whey protein ratio to enhance structural characteristics and release of major yoghurt volatile aroma compounds of non-fat stirred yoghurts. International Dairy Journal, 74: 63-73.
  • Conde-Petit, B., Nuessli, J., Heinemann, C., Escher, F. (2006). From Helical Starch Inclusion Complexes to Supramolecular Starch Assemblies. In NSTI Nanotech 2006: 2006 NSTI Nanotechnology Conference and Trade Show, Boston, May 7-11, 2006 (pp. 701-704). Nano Science and Technology Institute.
  • Cook, D.J., Linforth, R.S., Taylor, A.J. (2003). Effects of hydrocolloid thickeners on the perception of savory flavors. Journal of Agricultural and Food Chemistry, 51(10): 3067-3072.
  • Cook, S.L., Bull, S.P., Methven, L., Parker, J.K., Khutoryanskiy, V.V. (2017). Mucoadhesion: A food perspective. Food Hydrocolloids, 72: 281-296.
  • Cook, S.L., Methven, L., Parker, J.K., Khutoryanskiy, V.V. (2018). Polysaccharide food matrices for controlling the release, retention and perception of flavours. Food Hydrocolloids, 79: 253-261.
  • De Wolf, F.A., Brett, G.M. (2000). Ligand-binding proteins: their potential for application in systems for controlled delivery and uptake of ligands. Pharmacological Reviews, 52(2): 207-236.
  • Decourcelle, N., Lubbers, S., Vallet, N., Rondeau, P., Guichard, E. (2004). Effect of thickeners and sweeteners on the release of blended aroma compounds in fat-free stirred yoghurt during shear conditions. International Dairy Journal, 14(9): 783-789.
  • Delahunty, C.M., Piggott, J. R., Conner, J.M., Paterson, A. (1996). Comparison of dynamic flavour release from hard cheeses and analysis of headspace volatiles from the mouth with flavour perception during consumption. Journal of the Science of Food and Agriculture, 71(3): 273-281.
  • Eker, T., Cabaroğlu, T. (2018). Gıdaların Tüketilmesi Sırasında Retronazal Yolla Aroma Salınımının Belirlenmesi. GIDA, 43(1): 64-77.
  • Esteban-Fernández, A., Rocha-Alcubilla, N., Muñoz-González, C., Moreno-Arribas, M.V., Pozo-Bayón, M.Á. (2016). Intra-oral adsorption and release of aroma compounds following in-mouth wine exposure. Food Chemistry, 205: 280-288.
  • Frank, D., Kaczmarska, K., Paterson, J., Piyasiri, U., Warner, R. (2017). Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beef. Meat Science, 133, 61-68.
  • Goncalves, A., Estevinho, B.N., Rocha, F. (2016). Microencapsulation of vitamin A: A review. Trends in Food Science & Technology, 51: 76-87.
  • Guichard, E. (2002). Interactions between flavor compounds and food ingredients and their influence on flavor perception. Food Reviews International, 18(1): 49-70.
  • Guichard, E., Langourieux, S. (2000). Interactions between β-lactoglobulin and flavour compounds. Food Chemistry, 71(3): 301-308.
  • Guichard, E., Salles, C., Morzel, M. Le Bon A. M. (eds) (2017). Flavour: From food to perception, John Wiley & Sons, Ltd. Published.
  • Heilig, A., Heimpel, K., Sonne, A., Schieberle, P., Hinrichs, J. (2016). An approach to adapt aroma in fat-free yoghurt systems: Modelling and transfer to pilot scale. International Dairy Journal, 56: 101-107.
  • Kant, A., Linforth, R.S., Hort, J., Taylor, A.J. (2004). Effect of β-cyclodextrin on aroma release and flavor perception. Journal of Agricultural and Food Chemistry, 52(7): 2028-2035.
  • Karunaratne, D. N. (ed.). (2012). The complex world of polysaccharides. BoD–Books on Demand,
  • Kiros, E., Seifu, E., Bultosa, G., Solomon, W.K. (2016). Effect of carrot juice and stabilizer on the physicochemical and microbiological properties of yoghurt. LWT-Food Science and Technology, 69: 191-196.
  • Lubbers, S., Decourcelle, N., Vallet, N., Guichard, E. (2004). Flavor release and rheology behavior of strawberry fatfree stirred yogurt during storage. Journal of Agricultural and Food Chemistry, 52(10): 3077-3082.
  • Malkki, Y., Heinio, R.L., Autio, K. (1993). Influence of oat gum, guar gum and carboxymethyl cellulose on the perception of sweetness and flavour. Food Hydrocolloids, 6(6): 525-532.
  • Mei, J.B., Reineccius, G.A., Knighton, W.B., Grimsrud, E.P. (2004). Influence of strawberry yogurt composition on aroma release. Journal of Agricultural and Food Chemistry, 52(20): 6267-6270.
  • Mesurolle, J., Saint-Eve, A., Déléris, I., Souchon, I. (2013). Impact of fruit piece structure in yogurts on the dynamics of aroma release and sensory perception. Molecules, 18(5): 6035-6056.
  • Mosca, A.C., Chen, J. (2017). Food-saliva interactions: Mechanisms and implications. Trends in Food Science & Technology, 66: 125-134.
  • Nahon, D. F., Navarro y Koren, P.A., Roozen, J.P., Posthumus, M.A. (1998). Flavor release from mixtures of sodium cyclamate, sucrose, and an orange aroma. Journal of Agricultural and Food Chemistry, 46(12): 4963-4968.
  • Nongonierma, A.B., Springett, M., Le Quéré, J.L., Cayot, P., Voilley, A. (2006). Flavour release at gas/matrix interfaces of stirred yoghurt models. International Dairy Journal, 16(2): 102-110.
  • Ployon, S., Morzel, M., Canon, F. (2017). The role of saliva in aroma release and perception. Food Chemistry, 226: 212-220.
  • Pu, D., Zhang, H., Zhang, Y., Sun, B., Ren, F., Chen, H., Xie, J. (2019). Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white bread. Food Chemistry, 298 (2019): 125003.
  • Reineccius, G. (2019). Use of proteins for the delivery of flavours and other bioactive compounds. Food hydrocolloids, 86: 62-69.
  • Saint-Eve, A., Lévy, C., Martin, N., Souchon, I. (2006b). Influence of proteins on the perception of flavored stirred yogurts. Journal of dairy science, 89(3): 922-933.
  • Saint-Eve, A., Martin, N., Guillemin, H., Sémon, E., Guichard, E., Souchon, I. (2006a). Flavored yogurt complex viscosity influences real-time aroma release in the mouth and sensory properties. Journal of Agricultural and Food Chemistry, 54(20): 7794-7803.
  • Soukoulis, C., Biasioli, F., Aprea, E., Schuhfried, E., Cappellin, L., Märk, T.D., Gasperi, F. (2012). PTR-TOF-MS analysis for influence of milk base supplementation on texture and headspace concentration of endogenous volatile compounds in yogurt. Food and Bioprocess Technology, 5(6): 2085-2097.
  • Sun, D., Chen, J., Lu, W., Zheng, X. (1999). Heats of adsorption of some organic compounds on β-cyclodextrin determined by gas–solid chromatography. Journal of Chromatography, 864(2): 293-298.
  • Tan, S., Ebrahimi, A., Langrish, T. (2019). Smart release-control of microencapsulated ingredients from milk protein tablets using spray drying and heating. Food Hydrocolloids, 92: 181-188.
  • Vidrih, R., Zlatic, E., Hribar, J. (2009). Release of strawberry aroma compounds by different starch-aroma systems. Czech Journal of Food Science, 27: S58-S61.
  • Voilley, A., Etiévant, P. (eds.). (2006). Flavour in Food. Taylor & Francis, CRC Press, the USA, 177 p.
  • Yildiz, F. (ed). (2016). Development and manufacture of yogurt and other functional dairy products. CRC press, the USA, 5p.
  • Zhao, L., Feng, R., Ren, F., Mao, X. (2018). Addition of buttermilk improves the flavor and volatile compound profiles of low-fat yogurt. LWT, 98: 9-17.

YOĞURT MATRİKSİNİN TÜKETİM SIRASINDA IN VIVO AROMA SALINIMI ÜZERİNE ETKİLERİ

Yıl 2020, Cilt: 45 Sayı: 1, 50 - 60, 01.12.2019

Tülin Eker Turgut Cabaroğlu

https://doi.org/10.15237/gida.GD19103
Cited By: 1

Öz

Aroma, tüketicilerin yoğurt tercihlerini etkileyen ana
etkendir. Gıdayı tüketirken oluşan aroma algısı, ağızda salınan aroma
bileşiklerinin gıda matriksi ve insan tükürüğü arasındaki etkileşimlerine
bağlıdır. Yapılan araştırmalar, aroma algısının ve yoğurttan in vivo
aroma salınımının birçok faktörden etkilendiğini göstermiştir. Yağ bileşeninin,
yoğurdun aromasının tutuklanmasında ve algılanmasında önemli rolü vardır.
Özellikle yağı azaltılmış yoğurtlarda, aromanın kontrollü salınmasını
desteklemek için ilave edilen protein, yağ, aroma tutuklayıcı bileşenlerin,
kıvam verici maddelerin ve tatlandırıcıların in vivo aroma salınımı ve
aroma algısı üzerine farklı etkileri vardır. Bununla birlikte yoğurdun formüle
edilmesi sırasında değişen tekstür de ağızda aroma salınımını etkilemektedir.
Yoğurtta aroma algısı üzerine etki eden faktörleri anlamak, gıda sanayinde
yenilikçi ve kabul gören gıda ürünleri üretmede önemlidir. Bu derlemede
yoğurdun in vivo tüketimi sırasında matriksin etkisini ortaya koyan
çalışmalar incelenmiştir.

Anahtar Kelimeler

Yoğurt matriksi In vivo aroma salınımı Protein Yağ Aroma tutuklayıcı Kıvam verici Tatlandırıcı

Kaynakça

  • Akgun, A., Yazici, F., Gulec, H.A. (2016). Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt. LWT, 74: 521-527.
  • Ayed, C., Martins, S.I., Williamson, A.M., Guichard, E. (2018). Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams. Food Chemistry, 267: 132-139.
  • Aziznia, S., Khosrowshahi, A., Madadlou, A., Rahimi, J. (2008). Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties. Journal of Dairy Science, 91(7): 2545-2552.
  • Basiri, S., Haidary, N., Shekarforoush, S.S., Niakousari, M. (2018). Flaxseed mucilage: A natural stabilizer in stirred yogurt. Carbohydrate Polymers, 187: 59-65.
  • Boesveldt, S., de Graaf, K. (2017). The differential role of smell and taste for eating behavior. Perception, 46(3-4): 307-319.
  • Böttger, F., Dupont, D., Marcinkowska, D., Bajka, B., Mackie, A., Macierzanka, A. (2019). Which casein in sodium caseinate is most resistant to in vitro digestion? Effect of emulsification and enzymatic structuring. Food Hydrocolloids, 88: 114-118.
  • Brauss, M.S., Linforth, R.S., Cayeux, I., Harvey, B., Taylor, A.J. (1999). Altering the fat content affects flavor release in a model yogurt system. Journal of Agricultural and Food Chemistry, 47(5): 2055-2059.
  • Bruzantin, F.P., Daniel, J.L.P., da Silva, P.P.M., Spoto, M.H.F. (2016). Physicochemical and sensory characteristics of fat-free goat milk yogurt with added stabilizers and skim milk powder fortification. Journal of Dairy Science, 99(5): 3316-3324.
  • Bylaite, E., Meyer, A.S., Adler-Nissen, J. (2003). Changes in macroscopic viscosity do not affect the release of aroma aldehydes from a pectinaceous food model system of low sucrose content. Journal of Agricultural and Food Chemistry, 51(27): 8020-8026.
  • Celik, S., Bakırcı, I., Şat, I.G. (2006). Physicochemical and organoleptic properties of yogurt with cornelian cherry paste. International Journal of Food Properties, 9(3): 401-408.
  • Chen, C., Zhao, S., Hao, G., Yu, H., Tian, H., Zhao, G. (2017). Role of lactic acid bacteria on the yogurt flavour: A review. International Journal of Food Properties, 20(sup1): S316-S330.
  • Chen, J., Engelen, L. (eds) (2012). Food oral processing: fundamentals of eating and sensory perception. Blackwell Publishing, UK, 114 p.
  • Chua, D., Deeth, H.C., Oh, H.E., Bansal, N. (2017). Altering the casein to whey protein ratio to enhance structural characteristics and release of major yoghurt volatile aroma compounds of non-fat stirred yoghurts. International Dairy Journal, 74: 63-73.
  • Conde-Petit, B., Nuessli, J., Heinemann, C., Escher, F. (2006). From Helical Starch Inclusion Complexes to Supramolecular Starch Assemblies. In NSTI Nanotech 2006: 2006 NSTI Nanotechnology Conference and Trade Show, Boston, May 7-11, 2006 (pp. 701-704). Nano Science and Technology Institute.
  • Cook, D.J., Linforth, R.S., Taylor, A.J. (2003). Effects of hydrocolloid thickeners on the perception of savory flavors. Journal of Agricultural and Food Chemistry, 51(10): 3067-3072.
  • Cook, S.L., Bull, S.P., Methven, L., Parker, J.K., Khutoryanskiy, V.V. (2017). Mucoadhesion: A food perspective. Food Hydrocolloids, 72: 281-296.
  • Cook, S.L., Methven, L., Parker, J.K., Khutoryanskiy, V.V. (2018). Polysaccharide food matrices for controlling the release, retention and perception of flavours. Food Hydrocolloids, 79: 253-261.
  • De Wolf, F.A., Brett, G.M. (2000). Ligand-binding proteins: their potential for application in systems for controlled delivery and uptake of ligands. Pharmacological Reviews, 52(2): 207-236.
  • Decourcelle, N., Lubbers, S., Vallet, N., Rondeau, P., Guichard, E. (2004). Effect of thickeners and sweeteners on the release of blended aroma compounds in fat-free stirred yoghurt during shear conditions. International Dairy Journal, 14(9): 783-789.
  • Delahunty, C.M., Piggott, J. R., Conner, J.M., Paterson, A. (1996). Comparison of dynamic flavour release from hard cheeses and analysis of headspace volatiles from the mouth with flavour perception during consumption. Journal of the Science of Food and Agriculture, 71(3): 273-281.
  • Eker, T., Cabaroğlu, T. (2018). Gıdaların Tüketilmesi Sırasında Retronazal Yolla Aroma Salınımının Belirlenmesi. GIDA, 43(1): 64-77.
  • Esteban-Fernández, A., Rocha-Alcubilla, N., Muñoz-González, C., Moreno-Arribas, M.V., Pozo-Bayón, M.Á. (2016). Intra-oral adsorption and release of aroma compounds following in-mouth wine exposure. Food Chemistry, 205: 280-288.
  • Frank, D., Kaczmarska, K., Paterson, J., Piyasiri, U., Warner, R. (2017). Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beef. Meat Science, 133, 61-68.
  • Goncalves, A., Estevinho, B.N., Rocha, F. (2016). Microencapsulation of vitamin A: A review. Trends in Food Science & Technology, 51: 76-87.
  • Guichard, E. (2002). Interactions between flavor compounds and food ingredients and their influence on flavor perception. Food Reviews International, 18(1): 49-70.
  • Guichard, E., Langourieux, S. (2000). Interactions between β-lactoglobulin and flavour compounds. Food Chemistry, 71(3): 301-308.
  • Guichard, E., Salles, C., Morzel, M. Le Bon A. M. (eds) (2017). Flavour: From food to perception, John Wiley & Sons, Ltd. Published.
  • Heilig, A., Heimpel, K., Sonne, A., Schieberle, P., Hinrichs, J. (2016). An approach to adapt aroma in fat-free yoghurt systems: Modelling and transfer to pilot scale. International Dairy Journal, 56: 101-107.
  • Kant, A., Linforth, R.S., Hort, J., Taylor, A.J. (2004). Effect of β-cyclodextrin on aroma release and flavor perception. Journal of Agricultural and Food Chemistry, 52(7): 2028-2035.
  • Karunaratne, D. N. (ed.). (2012). The complex world of polysaccharides. BoD–Books on Demand,
  • Kiros, E., Seifu, E., Bultosa, G., Solomon, W.K. (2016). Effect of carrot juice and stabilizer on the physicochemical and microbiological properties of yoghurt. LWT-Food Science and Technology, 69: 191-196.
  • Lubbers, S., Decourcelle, N., Vallet, N., Guichard, E. (2004). Flavor release and rheology behavior of strawberry fatfree stirred yogurt during storage. Journal of Agricultural and Food Chemistry, 52(10): 3077-3082.
  • Malkki, Y., Heinio, R.L., Autio, K. (1993). Influence of oat gum, guar gum and carboxymethyl cellulose on the perception of sweetness and flavour. Food Hydrocolloids, 6(6): 525-532.
  • Mei, J.B., Reineccius, G.A., Knighton, W.B., Grimsrud, E.P. (2004). Influence of strawberry yogurt composition on aroma release. Journal of Agricultural and Food Chemistry, 52(20): 6267-6270.
  • Mesurolle, J., Saint-Eve, A., Déléris, I., Souchon, I. (2013). Impact of fruit piece structure in yogurts on the dynamics of aroma release and sensory perception. Molecules, 18(5): 6035-6056.
  • Mosca, A.C., Chen, J. (2017). Food-saliva interactions: Mechanisms and implications. Trends in Food Science & Technology, 66: 125-134.
  • Nahon, D. F., Navarro y Koren, P.A., Roozen, J.P., Posthumus, M.A. (1998). Flavor release from mixtures of sodium cyclamate, sucrose, and an orange aroma. Journal of Agricultural and Food Chemistry, 46(12): 4963-4968.
  • Nongonierma, A.B., Springett, M., Le Quéré, J.L., Cayot, P., Voilley, A. (2006). Flavour release at gas/matrix interfaces of stirred yoghurt models. International Dairy Journal, 16(2): 102-110.
  • Ployon, S., Morzel, M., Canon, F. (2017). The role of saliva in aroma release and perception. Food Chemistry, 226: 212-220.
  • Pu, D., Zhang, H., Zhang, Y., Sun, B., Ren, F., Chen, H., Xie, J. (2019). Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white bread. Food Chemistry, 298 (2019): 125003.
  • Reineccius, G. (2019). Use of proteins for the delivery of flavours and other bioactive compounds. Food hydrocolloids, 86: 62-69.
  • Saint-Eve, A., Lévy, C., Martin, N., Souchon, I. (2006b). Influence of proteins on the perception of flavored stirred yogurts. Journal of dairy science, 89(3): 922-933.
  • Saint-Eve, A., Martin, N., Guillemin, H., Sémon, E., Guichard, E., Souchon, I. (2006a). Flavored yogurt complex viscosity influences real-time aroma release in the mouth and sensory properties. Journal of Agricultural and Food Chemistry, 54(20): 7794-7803.
  • Soukoulis, C., Biasioli, F., Aprea, E., Schuhfried, E., Cappellin, L., Märk, T.D., Gasperi, F. (2012). PTR-TOF-MS analysis for influence of milk base supplementation on texture and headspace concentration of endogenous volatile compounds in yogurt. Food and Bioprocess Technology, 5(6): 2085-2097.
  • Sun, D., Chen, J., Lu, W., Zheng, X. (1999). Heats of adsorption of some organic compounds on β-cyclodextrin determined by gas–solid chromatography. Journal of Chromatography, 864(2): 293-298.
  • Tan, S., Ebrahimi, A., Langrish, T. (2019). Smart release-control of microencapsulated ingredients from milk protein tablets using spray drying and heating. Food Hydrocolloids, 92: 181-188.
  • Vidrih, R., Zlatic, E., Hribar, J. (2009). Release of strawberry aroma compounds by different starch-aroma systems. Czech Journal of Food Science, 27: S58-S61.
  • Voilley, A., Etiévant, P. (eds.). (2006). Flavour in Food. Taylor & Francis, CRC Press, the USA, 177 p.
  • Yildiz, F. (ed). (2016). Development and manufacture of yogurt and other functional dairy products. CRC press, the USA, 5p.
  • Zhao, L., Feng, R., Ren, F., Mao, X. (2018). Addition of buttermilk improves the flavor and volatile compound profiles of low-fat yogurt. LWT, 98: 9-17.
Toplam 50 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Tülin Eker 0000-0001-9726-160X

Turgut Cabaroğlu

Yayımlanma Tarihi 1 Aralık 2019
Yayımlandığı Sayı Yıl 2020 Cilt: 45 Sayı: 1

Kaynak Göster

APA Eker, T., & Cabaroğlu, T. (2019). YOĞURT MATRİKSİNİN TÜKETİM SIRASINDA IN VIVO AROMA SALINIMI ÜZERİNE ETKİLERİ. Gıda, 45(1), 50-60. https://doi.org/10.15237/gida.GD19103
AMA Eker T, Cabaroğlu T. YOĞURT MATRİKSİNİN TÜKETİM SIRASINDA IN VIVO AROMA SALINIMI ÜZERİNE ETKİLERİ. GIDA. Aralık 2019;45(1):50-60. doi:10.15237/gida.GD19103
Chicago Eker, Tülin, ve Turgut Cabaroğlu. “YOĞURT MATRİKSİNİN TÜKETİM SIRASINDA IN VIVO AROMA SALINIMI ÜZERİNE ETKİLERİ”. Gıda 45, sy. 1 (Aralık 2019): 50-60. https://doi.org/10.15237/gida.GD19103.
EndNote Eker T, Cabaroğlu T (01 Aralık 2019) YOĞURT MATRİKSİNİN TÜKETİM SIRASINDA IN VIVO AROMA SALINIMI ÜZERİNE ETKİLERİ. Gıda 45 1 50–60.
IEEE T. Eker ve T. Cabaroğlu, “YOĞURT MATRİKSİNİN TÜKETİM SIRASINDA IN VIVO AROMA SALINIMI ÜZERİNE ETKİLERİ”, GIDA, c. 45, sy. 1, ss. 50–60, 2019, doi: 10.15237/gida.GD19103.
ISNAD Eker, Tülin - Cabaroğlu, Turgut. “YOĞURT MATRİKSİNİN TÜKETİM SIRASINDA IN VIVO AROMA SALINIMI ÜZERİNE ETKİLERİ”. Gıda 45/1 (Aralık 2019), 50-60. https://doi.org/10.15237/gida.GD19103.
JAMA Eker T, Cabaroğlu T. YOĞURT MATRİKSİNİN TÜKETİM SIRASINDA IN VIVO AROMA SALINIMI ÜZERİNE ETKİLERİ. GIDA. 2019;45:50–60.
MLA Eker, Tülin ve Turgut Cabaroğlu. “YOĞURT MATRİKSİNİN TÜKETİM SIRASINDA IN VIVO AROMA SALINIMI ÜZERİNE ETKİLERİ”. Gıda, c. 45, sy. 1, 2019, ss. 50-60, doi:10.15237/gida.GD19103.
Vancouver Eker T, Cabaroğlu T. YOĞURT MATRİKSİNİN TÜKETİM SIRASINDA IN VIVO AROMA SALINIMI ÜZERİNE ETKİLERİ. GIDA. 2019;45(1):50-6.

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