Berkel Kaşıkçı, M. and Bağdatlıoğlu, N. 2022. Assessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins. Italian Journal of Food Science. 34, 4 (Oct. 2022), 1–10. DOI:https://doi.org/10.15586/ijfs.v34i4.2267.