Influence of Ultrasonication and UV‑C Processing on the Functional Characteristics and Anticarcinogenic Activity of Blackthorn Vinegar

• Sıla Barut Gök,
• Seydi Yıkmış,
• Okan Levent,
• Esra Bozgeyik,
• Kerem İlaslan,
• Vahide Gizem Aydın

Affiliations

Sıla Barut Gök

Department of Food Technology, Tekirdağ Namık Kemal University, Tekirdağ, Turkey

Seydi Yıkmış

Department of Food Technology, Tekirdağ Namık Kemal University, Tekirdağ, Turkey

Okan Levent

Department of Food Engineering, Faculty of Engineering, Inonu University, Malatya, Turkey

Esra Bozgeyik

Department of Medical Services and Techniques, Health Services Vocational School, Adıyaman University, Adıyaman, Turkey

Kerem İlaslan

Department of Gastronomy and Culinary Arts, School of Applied Sciences, Bahçeşehir University, İstanbul, Turkey

Vahide Gizem Aydın

Department of Nutrition and Dietetics, School of Health Sciences, Tekirdağ Namık Kemal University, Tekirdağ, Turkey