Work

Antioxidant activity and organic acid compounds of sour cherry (Prunus cerasus l.,) vinegar in the fermentation process

Year: 2021

Type: article

Source: DergiPark (Istanbul University)

Author: Budak, Nilgün

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W6979977777

FWCI:

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Related to: 10