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Effect of Processing Temperature on the Chemical Composition and Antioxidant Activity of Vaccinium Arctostaphylos Fruit and Their Jam |
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| Authors: | Aytaç Güder Mehmet Soner Engİn Murat Yolcu Mahmut Gür |
| Affiliation: | 1. Vocational High School of Health Services, Giresun University, , Giresun, 28200 Turkey;2. Faculty of Engineering, Department of Food Engineering, Giresun University, , Giresun, 28200 Turkey;3. Faculty of Arts and Sciences, Department of Chemistry, Giresun University, , Giresun, 28200 Turkey;4. Faculty of Forestry, Department of Forest Industry Engineering, Kastamonu University, , Kastamonu, Turkey |
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