Effects of Fermentation Process on the Antioxidant Capacity of Fruit Byproducts

• Ezgi Erskine,
• Gulay Ozkan,
• Baiyi Lu,
• Esra Capanoglu

Affiliations

Ezgi Erskine

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey

Gulay Ozkan

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey

Baiyi Lu

College of Biosystems and Food Science, Zhejiang University, Hangzhou, Zhejiang, P. R. China

Esra Capanoglu

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey