Changes in hydrolysable and condensed tannins of pomegranate (Punica granatum L., cv. Hicaznar) juices from sacs and whole fruits during production and their relation with antioxidant activity-Reference-Cited by-同舟云学术

Changes in hydrolysable and condensed tannins of pomegranate (Punica granatum L., cv. Hicaznar) juices from sacs and whole fruits during production and their relation with antioxidant activity

Published:2014-12 Issue:2 Volume:59 Page:933-940
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Muhacir-Güzel Nihal,Türkyılmaz Meltem,Yemiş Oktay,Tağı Şeref,Özkan Mehmet

Funder

Ankara University Scientific Research Projects Office

Publisher

Elsevier BV

Subject

Food Science

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4. Factors influencing the formation of precipitates and hazes by gelatin and condensed and hydrolyzable tannins;Calderon;Journal of Agricultural and Food Chemistry,1968

5. Phenolic composition of kiwifruit juice;Dawes;Journal of Agricultural and Food Chemistry,1999

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