Antioxidant phenolic compounds of pomegranate wines produced by different maceration methods
Author:
Affiliation:
1. Graduate School of Natural and Applied Sciences; Ankara University; Ankara Turkey
2. Department of Food Engineering; Gaziosmanpaşa University; Tokat Turkey
3. Department of Food Engineering; Ankara University; Ankara Turkey
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.468/fullpdf
Reference34 articles.
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3. Özgüven , A. I. Yılmaz , C. 2000 Pomegranate Growing in Turkey. I. Symposium on Pomegranate
4. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and proccesing;Gil;J Agric Food Chem,2000
5. pomegranate juice consuption reduces oxidative stres, low density lipoprtotein modifications and platelet aggregation: Studies in the atherosclerotic apolipoprotein e deficient mice and humans;Aviram;Am J Clin Nutr,2000
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