Determination of Biochemical Characteristics, Antioxidant Activities, and Individual Phenolic Compounds of 13 Native Turkish Grape Juices
Author:
Publisher
Springer Science and Business Media LLC
Subject
Horticulture
Link
https://link.springer.com/content/pdf/10.1007/s10341-022-00681-y.pdf
Reference62 articles.
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2. Anli RE, Vural N (2009) Antioxidant phenolic substances of Turkish red wines from different wine regions. Molecules. https://doi.org/10.3390/molecules14010289
3. Apak R, Guclu K, Ozyurek M, Karademir S (2004) Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. J Agric Food Chem. https://doi.org/10.1021/jf048741x
4. Benzie IF, Strain J (1999) Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Method Enzymol. https://doi.org/10.1016/S0076-6879(99)99005-5
5. Burin VM, Falcao LD, Gonzaga LV, Fett R, Rosier JP, Bordignon-Luiz MT (2010) Colour, phenolic content and antioxidant activity of grape juice. Cien Tecnol Alime. https://doi.org/10.1590/S0101-20612010000400030
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