CHEMICAL AND SENSORY PROPERTIES OF VERJUICE, A TRADITIONAL TURKISH NON-FERMENTED BEVERAGE FROM KABARCIK AND YEDIVEREN GRAPES-Reference-Cited by-同舟云学术

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CHEMICAL AND SENSORY PROPERTIES OF VERJUICE, A TRADITIONAL TURKISH NON-FERMENTED BEVERAGE FROM KABARCIK AND YEDIVEREN GRAPES

Published:2009-08 Issue: Volume:33 Page:252-263
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:

Author:

HAYOGLU İBRAHIM,KOLA OSMAN,KAYA CEMAL,ÖZER SERTAC,TURKOGLU HÜSEYIN

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2008.00339.x/fullpdf

Reference33 articles.

1. Unripe grape juice (verjuice) as a lipid-lowering agent: Fact or fiction;AMINIAN;Arch. Iran. Med.,2003

2. ANONONYMUS (2003). Verjuice. http://www.eldridge-estate.com.au/verjuice.htm (accessed June 7, 2002).

3. A research on amounts of neutralizers added into must during pekmez production;BATU;Gida,1992

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