Chemical and sensory properties of verjuice, a traditional turkish non-fermented beverage from kabarcik and yediveren grapes

Journal of Food Processing and Preservation

Volumn 33, Issue SUPPL. 1, 2009, Pages 252-263

  Hayoglu, Ibrahim ^a   Kola, Osman ^b   Kaya, Cemal ^c   Özer, Sertac ^d   Turkoglu, Hüseyin ^a  

^a HARRAN UNIVERSITY   (Turkey)

^b SAKARYA UNIVERSITY   (Turkey)

^c GAZIOSMANPASA UNIVERSITY   (Turkey)

^d CUKUROVA UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

BRASSICA; VITACEAE;

EID: 69149093372     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2008.00339.x     Document Type: Article

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