Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices

Author:

Türkyılmaz Meltem,Tağı Şeref,Dereli Ufuk,Özkan Mehmet

Funder

Ankara University Scientific Research Projects Office

The Scientific and Technological Research Council of Turkey-Graduate Research Scholarship Programme

Alata Horticultural Research Institute

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

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3. Optimization of process parameters for the production of tannase and gallic acid by Enterobacter clocae MTCC9125;Beniwal;Journal of American Science,2010

4. Utilisation of the pomegranate;Coussin;Food Manufacture,1963

5. Plant phenolics: Extraction, analysis and their antioxidant and anticancer properties;Dai;Molecules,2010

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