The effects of different drying methods on the sugar, organic acid, volatile composition, and textural properties of black ‘Isabel’ grape
Kübra Özkan, Ayşe Karadağ, Osman Sağdıç, Fahriye Şeyma Özcan, Hayrettin Özer
Topics & Concepts
ChewinessFood scienceChemistrySugarDried fruitComposition (language)FructoseMalic acidCitric acidLinguisticsPhilosophyHorticultural and Viticultural ResearchFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities