Abstract This study aimed to investigate the physicochemical, volatile components and fatty acids profile of Erzincan Tulum cheeses, produced using different probiotic bacteria and packaging materials
ABSTRACT Sweetpotato (Ipomoea batatas) is a root crop grown in many countries. This tuberous root is a source of energy, nutrients, and phytochemicals. In this study, bioactive compounds and physical
n.d. = not detected, Tocopherols = sum of α, β, γ and δ (δ was n.d.). Tocotrienols = sum of α, γ and δ.Phytochemical content of cocoa butter and refined and virgin pumpkin seed oil
