Antioxidant Activity and Volatile Aroma Compounds of Sour Cherry (Prunus cerasus L.,) Vinegar in the Fermentation Process
Food Health and Technology, vol.4, no.8, pp.223-232, 2021 (Peer-Reviewed Journal)
- Publication Type: Article / Article
- Volume: 4 Issue: 8
- Publication Date: 2021
- Journal Name: Food Health and Technology
- Page Numbers: pp.223-232
- Isparta University of Applied Sciences Affiliated: No