Effect of processing on total phenolic content and antioxidant activity during the Okuzgozu Red wine making by the different vinification techniques
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AKPINAR BORAZAN A., Bozan B.
NEW BIOTECHNOLOGY, vol.29, 2012 (SCI-Expanded)
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Publication Type:
Article / Abstract
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Volume:
29
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Publication Date:
2012
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Doi Number:
10.1016/j.nbt.2012.08.282
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Journal Name:
NEW BIOTECHNOLOGY
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Journal Indexes:
Science Citation Index Expanded (SCI-EXPANDED), Scopus
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Keywords:
Vinification techniques, Winemaking process, Okuzgozu Red wine, Phenolics, Antioxidant activity
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Anadolu University Affiliated:
Yes