CITRUS WINES

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dc.contributor.authorSelli, S.
dc.contributor.authorKelebek, H.
dc.contributor.authorPanesar, P. S.
dc.date.accessioned2025-01-06T17:45:09Z
dc.date.available2025-01-06T17:45:09Z
dc.date.issued2017
dc.description.abstract[Abstract Not Available]
dc.identifier.endpage440
dc.identifier.isbn978-0-12-801034-1
dc.identifier.isbn978-0-12-800850-8
dc.identifier.startpage410
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3336
dc.identifier.wosWOS:000413113100012
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherAcademic Press Ltd-Elsevier Science Ltd
dc.relation.ispartofScience and Technology of Fruit Wine Production
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectVolatıle Flavor Components
dc.subjectStored Orange Juıce
dc.subjectAntıoxıdant Capacıty
dc.subjectSaccharomyces-Cerevısıae
dc.subjectHydroxycınnamıc Acıds
dc.subjectPhenolıc Composıtıon
dc.subjectBıoactıve Compounds
dc.subjectFerulıc Acıd
dc.subjectSınensıs
dc.subjectFruıts
dc.titleCITRUS WINES
dc.typeBook Chapter

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