Comparison of contents of sugars, organic acids and free amino acids in raisins obtained from Gök Üzüm (Vitis vinifera L.)
By: Sinem KARAKUS, Fadime ATES, Nurhan KESKIN, Metin TURAN and Ozkan KAYA
Authors
Sinem KARAKUS
Çölemerik Vocational School, Hakkâri University, Hakkâri, Turkey
Department of Biology, Faculty of Science and Art, Erzincan Binali Yildirim University, Erzincan, Turkey
Fadime ATES
Manisa Viticulture Research Institute, Republic of Turkey Ministry of Agriculture and Forestry, Manisa, Turkey
Nurhan KESKIN
Van Yüzüncü Yil University, Faculty of Agriculture, Department of Horticulture, Van, Turkey
Metin TURAN
Department of Genetics and Bioengineering, Faculty of Engineering, Yeditepe University, Istanbul, Turkey
Ozkan KAYA
Erzincan Horticultural Research Institute, Republic of Turkey Ministry of Agriculture and Forestry, Erzincan, Turkey
DOI: https://doi.org/10.2478/mittklbg-2023-0006 | Journal eISSN: 3061-063X | Journal ISSN: 3061-0621
Language: English
Page range: 98 - 113
Published on: Jan 8, 2026
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
Related subjects:
© 2026 Sinem KARAKUS, Fadime ATES, Nurhan KESKIN, Metin TURAN, Ozkan KAYA, published by High School and Federal Office of Viticulture and Pomology
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.