Kirmizigul Peker, Aysegul http://orcid.org/0000-0003-4723-7374
Guney, Damla http://orcid.org/0000-0002-2691-8077
Sengun, Ilkin http://orcid.org/0000-0001-6940-2129
Funding for this research was provided by:
Ege University
Article History
Received: 25 January 2024
Accepted: 6 April 2024
First Online: 18 April 2024
Declarations
:
: The sensory evaluation of the cucumber pickles was approved by the Ethics Committee for Scientific Research and Publication of Ege University (Ethics ID: E.806332). Informed consent was obtained from human panelists for the sensory evaluation. All methods were performed according to the relevant guidelines and regulations.
: The authors declare that they have no known competing financial interests or personal relationships.