High-Pressure Processing of Traditional Hardaliye Drink: Effect on Quality and Shelf-Life Extension

Hardaliye, as one of the oldest and lesser known traditional beverages, is produced using red grape pomace from wine production. This drink production is achieved through lactic acid fermentation, with the addition of sour cherry leaves and mustard seeds—either heat-treated, grinded, or whole—in var...

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Detalles Bibliográficos
Autores principales: Atmaca, Bahar, Demiray, Merve, Akdemir Evrendilek, Gulsun, Bulut, Nurullah, Uzuner, Sibel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417461/
https://www.ncbi.nlm.nih.gov/pubmed/37569147
http://dx.doi.org/10.3390/foods12152876

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417461/
https://www.ncbi.nlm.nih.gov/pubmed/37569147
http://dx.doi.org/10.3390/foods12152876

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