Factors Affecting the Quality Attributes of Unripe Grape Functional Food Products-Reference-Cited by-同舟云学术

Factors Affecting the Quality Attributes of Unripe Grape Functional Food Products

Published:2015-08-16 Issue:6 Volume:39 Page:689-695
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:Journal of Food Biochemistry

Author:

Öncül Nilgün¹,Karabiyikli Şeniz¹

Affiliation:

1. Faculty of Engineering and Natural Science; Department of Food Engineering; Gaziosmanpaşa University; Tokat 60000 Turkey

Funder

Gaziosmanpaşa University

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12175/fullpdf

Reference28 articles.

1. Physico-chemical characteristics of apricot (Prunus armeniaca L.) grown in Northern Areas of Pakistan;Ali;Sci. Hortic. (Amsterdam),2011

2. Effects of unripe grape juice (verjuice) on plasma lipid profile, blood pressure, malondialdehyde and total antioxidant capacity in normal, hyperlipidemic and hyperlipidemic with hypertensive human volunteers;Alipour;J. Med. Plant Res.,2012

3. Unripe grape juice (verjuice) as a lipid lowering agent: Fact or fiction;Aminian;Arch. Iran. Med.,2003

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