Author:
Acar Ayşenur,Aydın Merve,Arslan Derya
Reference63 articles.
1. Total phenolic content and antioxidant activity of infusions from two by-products: Walnut (Juglans regia L.) shell and onion (Allium cepa L.);Amariei;Food and Environment Safety Journal,2016
2. Utilization of some plant based wastes for a possible formulation of tea infusion;Arslan;Afyon Kocatepe Üniversitesi Fen ve Mühendislik Bilimleri Dergisi,2021
3. Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues;Babbar;Food Research International,2011
4. Anthocyanins, flavonols, and free radical scavenging activity of Chinese bayberry (Myrica rubra) extracts and their color properties and stability;Bao;Journal of Agricultural and Food Chemistry,2005
5. Antioxidant activities, sensory and anti-influenza activity of grape skin tea infusion;Bekhit;Food Chemistry,2011
Cited by
9 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献