Foydalanilgan adabiyotlar 1. Vijayan K.; Chakraborti S. P.; Ercisli S.; Ghosh P. D. NaCI induced morpho-biochemical and anatomical changes in mulberry (Morus spp.). Plant Growth Regul. 2008, 56 (1), 61–69. 10.1007/s10725-008-9284-5.
2. Serce S.; Ercisli S.; Sengul M.; Gunduz K.; Orhan E. Antioxidant activities and fatty acid composition of wild grown myrtle (Myrtus communis L.) fruits. Pharmacogn. Mag. 2010, 6, 9–12. 10.4103/0973-1296.59960.
3. Tian J.; Chen J.; Ye X.; Chen S. Health benefits of the potato affected by domestic cooking: A review. Food Chem. 2016, 202, 165–175. 10.1016/j.foodchem.2016.01.120.
4. Sandell M.; Laaksonen O.; Järvinen R.; Rostiala N.; Pohjanheimo T.; Tiitinen K.; Kallio H. Orosensory profiles and chemical composition of black currant (Ribes nigrum) juice and fractions of press residue. J. Agric. Food Chem. 2009, 57, 3718–3728. 10.1021/jf803884y.
4. Gopalan A.; Reuben S. C.; Ahmed S.; Darvesh A. S.; Hohmann J.; Bishayee A. The health benefits of blackcurrants. Food Funct. 2012, 3 (8), 795–809. 10.1039/c2fo30058c.
5. Laaksonen O.; Mäkilä L.; Tahvonen R.; Kallio H.; Yang B. Sensory quality and compositional characteristics of blackcurrant juices produced by different processes. Food Chem. 2013, 138, 2421–2429. 10.1016/j.foodchem.2012.12.035.
6. Laaksonen O.; Mäkilä L.; Sandell M.; Salminen J.; Liu P.; Kallio H.; Yang B. Chemical-sensory characteristics and consumer responses of blackcurrant juices produced by different industrial processes. Food Bioprocess Technol. 2014, 7, 2877–2888. 10.1007/s11947-014-1316-8.
7. Battino M.; Beekwilder J.; Denoyes-Rothan B.; Laimer M.; McDougall G. J.; Mezzetti B. Bioactive compounds in berries relevant to human health. Nutr. Rev. 2009, 67, S145–150. 10.1111/j.1753-4887.2009.00178.x.