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, vol.29, 2012 (SCI-Expanded) identifier

  • Publication Type: Article / Abstract
  • Volume: 29
  • Publication Date: 2012
  • Doi Number: 10.1016/j.nbt.2012.08.282
  • Journal Name: NEW BIOTECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Keywords: Vinification techniques, Winemaking process, Okuzgozu Red wine, Phenolics, Antioxidant activity
  • Anadolu University Affiliated: Yes