Determination of Quality in Homemade Vinegars by Spectroscopy and Rheology Methods
This study focused on the determination of quality characteristics of homemade organic vinegars (apple, red hawthorn and yellow hawthorn) which were produced with double fermentation (ethyl alcohol and acetic acid fermentation) method by spectroscopy (UV/Fourier transform infrared) and rheology tech...
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| Format: | Article |
| Language: | English |
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Düzce University
2021-07-01
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| Series: | Düzce Üniversitesi Bilim ve Teknoloji Dergisi |
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| Online Access: | https://dergipark.org.tr/tr/download/article-file/1586226 |