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    Thermosonication as a Novel Processing Technique to Enhance Phenolic Content, Amino Acids, and Health-Promoting Activities of White Onion Juice

    Thermosonication as a Novel Processing Technique to Enhance Phenolic Content, Amino Acids, and Health-Promoting Activities of White Onion Juice by Dilek Dülger Altiner, Seydi Yıkmış, Esra Bozgeyi̇k, Melikenur Türkol, Filiz Aksu, Sema Sandıkçı Altunatmaz, Deniz Aktaran Bala, Selim Öğüt

    Published 2025-06-01
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