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Aslı Bayhan
Aslı Bayhan
Chemistry
Anthocyanin
Fermentation
Food science
Horticulture
4
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6
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0
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Phenolics and color components of young Cabernet Sauvignon wines: effect of spontaneous fermentation and bottle storage
2021
European Food Research and Technology
Nesrin Merve Çelebi Uzkuç
Aslı Bayhan
Ayşegül Kırca Toklucu
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Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts
2019
European Food Research and Technology
Nesrin Merve Çelebi Uzkuç
Burcu Şişli
Mustafa Ay
Sine Özmen Toğay
Yonca Karagül-Yüceer
Aslı Bayhan
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EFFECT OF COLD MACERATION ON ANTHOCYANIN AND VOLATILE COMPOUNDS OF KARALAHNA AND CABERNET SAUVIGNON GRAPE MUSTS
2018
Nesrin Merve Çelebi Uzkuç
Burcu Şişli
Yonca Karagül-Yüceer
Aslı Bayhan
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SOĞUK MASERASYONUN KARALAHNA VE CABERNET SAUVIGNON ŞIRALARININ ANTOSİYANİN VE UÇUCU BİLEŞENLERİ ÜZERİNE ETKİSİ
2018
Gida the Journal of Food
Nesrin Merve Çelebi Uzkuç
Burcu Şişli
Yonca Karagül-Yüceer
Aslı Bayhan
Ayşegül Kırca Toklucu
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