Author:
KAHRAMAN Hatice Ahu,TUTUN Hidayet,KAYA Muhammet Mükerrem,TUTUN Soner,USLUER Melike Sultan,RUGJİ Jerina,YURDAKUL Ozen
Publisher
Journal of Advances in VetBio Science and Techniques
Reference45 articles.
1. Akbaş, M., & Cabaroğlu, T. (2010). Ülkemizde üretilen bazı üzüm sirkelerinin bileşimleri ve gıda mevzuatına uygunlukları üzerine bir araştırma. Gıda, 35(3), 183-188.
2. Aydin, S., & Gökişik, C. D. (2019). Total phenolic and flavonoid contents and antioxidant capacity of home-made Isabella grape (Vitis labrusca L.) vinegar. International Journal of Chemistry and Technology, 3(1), 11-16. doi: 0.32571/ijct.471953
3. Bakir, S., Devecioglu, D., Kayacan, S., Toydemir, G., Karbancioglu-Guler, F., & Capanoglu, E. (2017). Investigating the antioxidant and antimicrobial activities of different vinegars. European Food Research and Technology, 243(12), 2083-2094. doi: 10.1007/s00217-017-2908-0
4. Baldas B, Altuner EM. (2018). The antimicrobial activity of apple cider vinegar and grape vinegar, which are used as a traditional surface disinfectant for fruits and vegetables. Communications Faculty of Sciences University of Ankara Series C Biology, 27,1-10. doi: 10.1501/commuc_0000000187
5. Budak, N. H., Aykin, E., Seydim, A. C., Greene, A. K., & Guzel‐Seydim, Z. B. (2014). Functional properties of vinegar. Journal of food science, 79(5), R757-R764. doi: 10.1111/1750-3841.12434.
Cited by
2 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