Comparison of two wild‐grown Berberis varieties based on biochemical characterization
Author:
Affiliation:
1. Food Engineering Department Bayburt University Bayburt Turkey
2. Ministry of Agriculture and Forestry Ankara Turkey
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14844
Reference44 articles.
1. SOME PHYSICOMECHANICAL AND NUTRITIONAL PROPERTIES OF BARBERRY (BERBERIS VULGARISL.) FRUITS
2. Effect of extraction conditions on antioxidant activity of barberry (Berberis vulgaris L.) fruit extracts;Aliakbarlu J.;Veterinary Research Forum,2018
3. Mobilization of primary metabolites and phenolics during natural fermentation in seeds of Pangium edule Reinw.
4. Total antioxidant capacity assay of human serum using copper(II)-neocuproine as chromogenic oxidant: The CUPRAC method
5. The antioxidant capacities and consumption per capita of edible wild species and local varieties collected from Turkey within the GEF‐funded biodiversity for food and nutrition (BFN) project;Ayas F.;ANADOLU Ege Tarımsal Araştırma Enstitüsü Dergisi,2017
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