Aroma compounds of non-alcoholic fermented beverage: Gilaburu juice Cover

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Aroma compounds of non-alcoholic fermented beverage: Gilaburu juice

The EuroBiotech Journal

Volume 1 (2017): Issue 3 (July 2017)

By: Ahmet Salih Sönmezdağ, Onur Sevindik, Haşim Kelebek and Serkan Selli

Open Access

|Jul 2017

Authors

Ahmet Salih Sönmezdağ

sonmezdag@gantep.edu.tr

Department of Gastronomy and Culinary Arts, Faculty of Fine Arts, Gaziantep University,, Gaziantep, Turkey

Onur Sevindik

Department of Food Engineering, Faculty of Agriculture, Cukurova University,, Adana, Turkey

Haşim Kelebek

Department of Food Engineering, Faculty of Engineering and Natural Sciences, Adana Science and Technology University,, Adana, Turkey

Serkan Selli

Department of Food Engineering, Faculty of Agriculture, Cukurova University,, Adana, Turkey

DOI: https://doi.org/10.24190/ISSN2564-615X/2017/03.05 | Journal eISSN: 2564-615X

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Language: English

Page range: 226 - 229

Published on: Jul 20, 2017

Published by: European Biotechnology Thematic Network Association

In partnership with: Paradigm Publishing Services

Publication frequency: 4 issues per year

Related subjects:

Bioinformatics,

Life sciences, other

© 2017 Ahmet Salih Sönmezdağ, Onur Sevindik, Haşim Kelebek, Serkan Selli, published by European Biotechnology Thematic Network Association
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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