Effects of thermosonication pretreatment on the physicochemical and sensory properties of grape juice obtained from Kösetevek grapes

Innovative Food Science & Emerging Technologies 2026

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Authors: Tuba Eda Arpa Zemzemoğlu, Burcu Dündar Kırıt, Merve Darıcı, Erdal Ağçam, Turgut Cabaroğlu

DOI: 10.1016/j.ifset.2026.104465

Cited by: 1

References: 47

Fields of Study & Subjects

Microbial Inactivation Methods Fermentation and Sensory Analysis Food Drying and Modeling

References 47