The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach ( Prunus cerasus L. Batsch) vinegar during the fermentation process-Reference-Cited by-同舟云学术

The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach ( Prunus cerasus L. Batsch) vinegar during the fermentation process

Published:2021-10-25 Issue: Volume: Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Budak Nilgün H.¹^ORCID,Özdemir Nilgün²^ORCID,Gökırmaklı Çağlar³^ORCID

Affiliation:

1. Department of Food Processing Egirdir Vocational School Isparta University of Applied Sciences Isparta Turkey

2. Department of Food Engineering Faculty of Engineering Ondokuz Mayis University Samsun Turkey

3. Department of Food Engineering Engineering Faculty Süleyman Demirel University Isparta Turkey

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13978

Reference59 articles.

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3. Flavor and odor thresholds in water of selected orange juice components;Ahmed E. M.;Journal of Agricultural and Food Chemistry,1978

4. Assessing the phenolic profile, antioxidant, antidiabetic and protective effects against oxidative damage in human erythrocytes of peaches from Fundão;Bento C.;Journal of Functional Foods,2018

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