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Effect of Processing Temperature on the Chemical Composition and Antioxidant Activity of Vaccinium Arctostaphylos Fruit and Their Jam

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dc.contributor.authorGüder, Aytaç
dc.contributor.authorEngİn, Mehmet Soner
dc.contributor.authorYolcu, Murat
dc.contributor.authorGür, Mahmut
dc.date.accessioned2026-01-02T22:59:55Z
dc.date.issued2013-07-22
dc.description.urihttps://doi.org/10.1111/jfpp.12132
dc.identifier.doi10.1111/jfpp.12132
dc.identifier.endpage1704
dc.identifier.issn0145-8892
dc.identifier.openairedoi_dedup___::14ec1b4c0638c68e60fc7f65d111de37
dc.identifier.orcid0000-0003-3477-3792
dc.identifier.orcid0000-0001-9942-6324
dc.identifier.scopus2-s2.0-84904793973
dc.identifier.startpage1696
dc.identifier.urihttps://hdl.handle.net/20.500.12597/35717
dc.identifier.volume38
dc.identifier.wos000340168200032
dc.language.isoeng
dc.publisherHindawi Limited
dc.relation.ispartofJournal of Food Processing and Preservation
dc.rightsCLOSED
dc.subject.sdg2. Zero hunger
dc.subject.sdg6. Clean water
dc.titleEffect of Processing Temperature on the Chemical Composition and Antioxidant Activity of Vaccinium Arctostaphylos Fruit and Their Jam
dc.typeArticle
dspace.entity.typePublication
local.import.sourceOpenAire
local.indexed.atWOS
local.indexed.atScopus

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