Ultrasound processing of verjuice (unripe grape juice) vinegar: effect on bioactive compounds, sensory properties, microbiological quality and anticarcinogenic activity
Seydi Yıkmış, Esra Bozgeyi̇k, Mehmet Ali Şimşek
Topics & Concepts
DPPHFood scienceResponse surface methodologyChemistryPasteurizationAntioxidantFlavonoidAntioxidant capacityChromatographyBiochemistryPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisAntioxidant Activity and Oxidative Stress