EFFECT OF PROCESSING TEMPERATURE ON THE CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF VACCINIUM ARCTOSTAPHYLOS FRUIT AND THEIR JAM

Guder, AEngin, MSYolcu, MGur, M2023-04-152023-04-152014.01.010145-8892https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000340168200032&DestLinkType=FullRecord&DestApp=WOShttps://hdl.handle.net/20.500.12597/9234EFFECT OF PROCESSING TEMPERATURE ON THE CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF VACCINIUM ARCTOSTAPHYLOS FRUIT AND THEIR JAMArticle10.1111/jfpp.12132WOS:000340168200032169617043841745-4549