Impact of black garlic and its encapsulated form on the physicochemical properties, antioxidant potential, and aroma-active profile of wheat bread
- DOI
- 10.1038/s41598-026-47739-5
- Published
- 2026-04-11
- Container
- Scientific Reports
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1038/s41598-026-47739-5,
title = {Impact of black garlic and its encapsulated form on the physicochemical properties, antioxidant potential, and aroma-active profile of wheat bread},
author = {Hasim Kelebek and Hatice Kubra Sasmaz and Gamze Nil Yazici and Onur Sevindik and Gamze Guclu and Turkan Uzlasir and Özge Aksay and Mehmet Sertac Ozer and Serkan Selli},
year = {2026},
journal = {Scientific Reports},
doi = {10.1038/s41598-026-47739-5},
url = {https://doi.org/10.1038/s41598-026-47739-5}
}RIS
TY - JOUR TI - Impact of black garlic and its encapsulated form on the physicochemical properties, antioxidant potential, and aroma-active profile of wheat bread AU - Hasim Kelebek AU - Hatice Kubra Sasmaz AU - Gamze Nil Yazici AU - Onur Sevindik AU - Gamze Guclu AU - Turkan Uzlasir AU - Özge Aksay AU - Mehmet Sertac Ozer AU - Serkan Selli PY - 2026 JO - Scientific Reports DO - 10.1038/s41598-026-47739-5 UR - https://doi.org/10.1038/s41598-026-47739-5 ER -
APA
Kelebek, H., Sasmaz, H. K., Yazici, G. N., Sevindik, O., Guclu, G., Uzlasir, T., Aksay, Ö., Ozer, M. S., & Selli, S. (2026). Impact of black garlic and its encapsulated form on the physicochemical properties, antioxidant potential, and aroma-active profile of wheat bread. Scientific Reports. https://doi.org/10.1038/s41598-026-47739-5
Source records
- crossref · retrieved 2026-09-26T05:26:47.529Z