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The aim of the study was to evaluate the effect of inactivated yeast cells on the oxidative stability, color, and sensory properties of cocoa hazelnut cream. For this purpose, yeast cells were inactivated and added in the cocoa hazelnut cream. Glutathione content, antioxidant properties, TBARS, color, and sensory properties of the samples were examined during 150 days. According to the results, the...