Sonication of cherry juice: Comparison of different sonication times on color, antioxidant activity, total phenolic and ascorbic acid content

G. Yildiz, H. Feng

Research output: Contribution to journal › Article › peer-review

Fingerprint

Dive into the research topics of 'Sonication of cherry juice: Comparison of different sonication times on color, antioxidant activity, total phenolic and ascorbic acid content'. Together they form a unique fingerprint.

Keyphrases

Food Science