Color, phenolic composition, and antioxidant properties of hardaliye(fermented grape beverage) under different storage conditions
Author:
Publisher
The Scientific and Technological Research Council of Turkey (TUBITAK-ULAKBIM)
Subject
Ecology,Food Science,Forestry
Cited by 13 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Determination of the total phenolic content in Hardaliye by amperometric laccase-based biosensor and comparison of the LC-MS/MS;Journal of Food Composition and Analysis;2024-10
2. Antifungal efficacy of natural antimicrobial substances during the fermentation and storage of hardaliye;Food Bioscience;2024-06
3. High-Pressure Processing of Traditional Hardaliye Drink: Effect on Quality and Shelf-Life Extension;Foods;2023-07-28
4. Comparison of Hardaliye produced by different starters: Bach-slopping and kombucha;Turkish Journal of Food and Agriculture Sciences;2022-12-31
5. Comparative evaluation of the quality of red globe grape juice fermented by Lactobacillus acidophilus and Lactobacillus plantarum;International Journal of Food Science & Technology;2022-02
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