Çağım AKBULUT ÇAKIR, Metehan ERGENEKON. Impcat of Adding Terebinth At Different Ratios on The Physical, Chemical, Sensory Properties and Antioxidant Activity of Ice Cream. ISPECJAS [Internet]. 2021 Sep. 4 [cited 2024 Jul. 22];5(3):704-13. Available from: https://ispecjournal.com/index.php/ispecjas/article/view/221