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Continue to ChatEFFECT OF FERMENTATION PROCESSES ON PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DURING PRODUCTION OF BLACK CARROT VINEGAR - https://avesis.ankara.edu.tr/yayin/e5e2e501-07ea-40b7-8863-494c14d4befa/effect-of-fermentation-processes-on-phenolic-content-and-antioxidant-activity-during-production-of-black-carrot-vinegar