Effect of fermentation on anthocyanin stability and in vitro bioaccessibility during shalgam (şalgam) beverage production.
Betül ToktaşFatih BildikBeraat ÖzçelikPublished in: Journal of the science of food and agriculture (2018)
The degradation of phenolics and anthocyanins was observed after bioaccessibility tests. © 2017 Society of Chemical Industry.