Aysun ATALAY

Evaluation of wine production by-products in dairy: physicochemical, antioxidant, textural, and sensory properties of İzmir Tulum cheese ripened with grape pomace

This study investigated the physicochemical, antioxidant, textural and sensory properties of İzmir Tulum cheeses ripened in brines enriched with different grape pomaces from wine production. Four groups were prepared: white wine pomace (W), red wine pomace (R), a 1:1 mixture (RW)...