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    Exploring ultrasound-induced free radical formation: A comparative study in water and sour cherry juice using glutathione and terephthalic acid indicators

    Exploring ultrasound-induced free radical formation: A comparative study in water and sour cherry juice using glutathione and terephthalic acid indicators by Nursena Aktı, Semanur Yildiz

    Published 2025-01-01
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    Exploring Ultrasound-Induced Changes on Bioactive Content and Color Properties of Sour Cherry Juice Involving Insights From Image Processing Analysis

    Exploring Ultrasound-Induced Changes on Bioactive Content and Color Properties of Sour Cherry Juice Involving Insights From Image Processing Analysis by Nursena Aktı, Semanur Yildiz

    Published 2025-01-01
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