Determination of Chemical, Physical, and Functional Properties of ‘Karaerik’ Grape (Vitis vinifera L. cv. ‘Karaerik’)

Author:

Özel NurcanORCID,Şat İhsan GüngörORCID,Binici Halil İbrahimORCID

Funder

TAGEM/HSGYAD/

Publisher

Springer Science and Business Media LLC

Subject

Horticulture

Reference60 articles.

1. Akdemir U, Candar S (2022) Regional economics of viticulture in Turkiye in the period 1970. Research-Review 2(2):55–71

2. Akın A, Altındişli A (2010) Emir, Gök Üzüm ve Kara Dimrit üzüm çeşitlerinin çekirdek yağlarının yağ asidi kompozisyonu ve fenolik madde içeriklerinin belirlenmesi. Akademik Gıda 8(6):19–23 (in Turkish)

3. Alessandrini M, Gaiotti F, Belfiore N, Matarese F, D’Onofrio C, Tomasi D (2017) Influence of vineyard altitude on Glera grape ripening (Vitis vinifera L.): effects on aroma evolution and wine sensory profile. J Sci Food Agric 97(9):2695–2705

4. Aras Ö (2006) Determination of the total carbonhydrate, protein, mineral substances and phenolic compounds of grape and grape products. M. Sc. Thesis (Turkiye)

5. Arslan M (2010) Production of oil from grape seeds using enzyme-assisted aqueous extraction method. M. Sc. Thesis (Turkiye)

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