Effect of processing on total phenolic content and antioxidant activity during the Okuzgozu Red wine making by the different vinification techniques

AKPINAR BORAZAN A., Bozan B.

NEW BIOTECHNOLOGY, cilt.29, 2012 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Özet
  • Cilt numarası: 29
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1016/j.nbt.2012.08.282
  • Dergi Adı: NEW BIOTECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Anahtar Kelimeler: Vinification techniques, Winemaking process, Okuzgozu Red wine, Phenolics, Antioxidant activity
  • Anadolu Üniversitesi Adresli: Evet