The effects of juice processing on black mulberry antioxidants-Reference-Cited by-同舟云学术

The effects of juice processing on black mulberry antioxidants

Published:2015-11 Issue: Volume:186 Page:277-284
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tomas Merve,Toydemir Gamze,Boyacioglu Dilek,Hall Robert,Beekwilder Jules,Capanoglu Esra

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

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3. Effect of processing on the phenolics and color of Cabernet Sauvignon, Chambourcin, and Noble wines and juices;Auw;American Journal of Enology and Viticulture,1996

4. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay;Benzie;Analytical Biochemistry,1996

5. Changes in antioxidant and metabolite profiles during production of tomato paste;Capanoglu;Journal of Agricultural and Food Chemistry,2008

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