Lactic Acid Fermentation Improves the Bioaccessibility and Functional Quality of Reduced‐Calorie Sour Cherry Beverages During Cold Storage

Akman P. K., Uçak Özkaya G., Kutlu G., Törnük F., Yetim H.

FOOD SCIENCE AND NUTRITION, vol.1472038, pp.1-21, 2026 (Peer-Reviewed Journal)