Effect of Drying Temperature on Ascorbic Acid Degradation in Cornelian Cherry Fruit (Cornus mas L.): Kinetics and Thermodynamics

Polatoğlu, Bilgehan; Beşe, Ayşe Vildan

doi:10.51532/meyve.1747618

Makale Tam Makale Ulusal 2025

Effect of Drying Temperature on Ascorbic Acid Degradation in Cornelian Cherry Fruit (Cornus mas L.): Kinetics and Thermodynamics

Bilgehan Polatoğlu, Ayşe Vildan Beşe

Meyve Bilimi Cilt 12 · Sayı 2 · ss. 139–145 · 01.12.2025

DOI ile aç

Atıf için künye

Polatoğlu, B., & Beşe, A. V. (2025). Effect of Drying Temperature on Ascorbic Acid Degradation in Cornelian Cherry Fruit (Cornus mas L.): Kinetics and Thermodynamics. Meyve Bilimi, 12(2), 139–145. https://doi.org/10.51532/meyve.1747618

BibTeX

@article{polatoglu2025-187022,
  author = {Polatoğlu, Bilgehan and Beşe, Ayşe Vildan},
  title = {Effect of Drying Temperature on Ascorbic Acid Degradation in Cornelian Cherry Fruit (Cornus mas L.): Kinetics and Thermodynamics},
  journal = {Meyve Bilimi},
  year = {2025},
  volume = {12},
  number = {2},
  pages = {139--145},
  issn = {2148-8770},
  doi = {10.51532/meyve.1747618},
  url = {https://akademik.atauni.edu.tr/yayinlar/187022-effect-of-drying-temperature-on-ascorbic-acid-degradation-in-cornelian-cherry}
}