Antioxidant Activity and Volatile Aroma Compounds of Sour Cherry (Prunus cerasus L.,) Vinegar in the Fermentation Process

BUDAK H. N.

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