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Production of the traditional liquorice vinegar: investigation of its physicochemical properties and bioactivity for innovative functional food applications

Crossref DOI link: https://doi.org/10.1007/s11694-025-03795-5

Published Online: 2025-11-11

Published Print: 2026-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Sekeroglu, Nazim https://orcid.org/0000-0002-0630-0106
Gezici, Sevgi https://orcid.org/0000-0002-4856-0221
Keskin Cavdar, Hasene https://orcid.org/0000-0001-5230-5904
Funding

Funding for this research was provided by:

Gaziantep Üniversitesi (FEF.HZP.22.09)

Gaziantep Üniversitesi (FEF.ALT.23.13)
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Text and Data Mining valid from 2025-11-11

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Article History

Received: 22 September 2024

Accepted: 28 October 2025

First Online: 11 November 2025

Declarations

:

: The authors declare that they have no conflicts of interest with the contents of this article.

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