Determination of Antioxidant Capacity, Phenolic and Elemental Composition in Syriac (Mardin) Wines by using Chromatographic and Spectrophotometric Methods-Reference-Cited by-同舟云学术

Determination of Antioxidant Capacity, Phenolic and Elemental Composition in Syriac (Mardin) Wines by using Chromatographic and Spectrophotometric Methods

Published:2021-01-02 Issue:1 Volume:11 Page:55-72
ISSN:2229-7928
Container-title:Analytical Chemistry Letters
language:en
Short-container-title:Analytical Chemistry Letters

Author:

Sanyurek Nesrin Karaca¹,Ince Olcay Kaplan²³,Aydogdu Burcu⁴,Ince Muharrem¹³

Affiliation:

1. Munzur University, Engineering Faculty, Department of Food Engineering, 62000, Tunceli-Turkey

2. Munzur University, Faculty of Fine Arts, Department of Gastronomy and Culinary Arts, 62000, Tunceli- Turkey

3. Munzur University, Tunceli Vocational School, Department of Chemistry and Chemical Processes, 62000, Tunceli-Turkey

4. Munzur University, Faculty of Engineering, Department of Mechanical Engineering, 62000, Tunceli- Turkey

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/22297928.2021.1878930

Reference53 articles.

1. Dietary Antioxidants: Micronutrients and Antinutrients in Physiology and Pathology

2. Fast Analysis of Total Polyphenol Content and Antioxidant Activity in Wines and Oenological Tannins Using a Flow Injection System with Tandem Diode Array and Electrochemical Detections

3. Dietary Polyphenols and Human Gut Microbiota: a Review

4. Gelation properties of partially renneted milk

5. Green tea catechins and blood pressure: a systematic review and meta-analysis of randomised controlled trials

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