Physicochemical, sensory and antimicrobial properties of the ice cream containing lavender (Lavandula angustifolia) essential oil

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Open Access

|Aug 2024

Authors

Gumushane University, Siran Mustafa Beyaz Vocational School, Turkey

Ataturk University, Faculty of Agriculture, Department of Food Engineering, Erzurum, Turkey

Gümüşhane University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, Gumushane, Turkey

Gümüşhane University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, Gumushane, Turkey

Gümüşhane University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, Gumushane, Turkey

DOI: https://doi.org/10.2478/auoc-2024-0012 | Journal eISSN: 2286-038X | Journal ISSN: 1583-2430

Language: English

Page range: 91 - 97

Submitted on: Jun 24, 2024

Accepted on: Aug 6, 2024

Published on: Aug 29, 2024

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

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© 2024 Bayram Ürkek, Haktan Aktaş, Miraç Özer Öztuğ, Esra Yeniçeri, Pınar Öztuğ, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.