Optimization of Uruset Apple Vinegar Production Using Response Surface Methodology for the Enhanced Extraction of Bioactive Substances
In this study, the aim is to produce non-thermal vinegar by using red Uruset apples, which have high bioavailability among apple varieties. For this purpose, Uruset apple vinegar was produced and ultrasound at different times (2, 4, 6, 8 and 10 min) and different amplitudes (40%, 50%, 60%, 70%, and...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/8/3/107 |