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

Sadeleştirilmiş öğe sayfası
dc.contributor.authorAlev Akpınar Borazan
dc.contributor.authorBerrin Bozan
dc.contributor.orcid0000-0002-3815-2101
dc.contributor.orcid0000-0002-3112-5784
dc.date.accessioned2026-05-20T09:48:44Z
dc.date.issued2012-09-01
dc.identifier.doi10.1016/j.nbt.2012.08.282
dc.identifier.endpageS100
dc.identifier.issn1871-6784
dc.identifier.openalexW2325009394
dc.identifier.startpageS100
dc.identifier.urihttps://hdl.handle.net/11421/38810
dc.identifier.urihttps://doi.org/10.1016/j.nbt.2012.08.282
dc.identifier.volume29
dc.language.isoen
dc.relation.ispartofNew Biotechnology
dc.rightsrestrictedAccess
dc.subjectWine
dc.subjectFood science
dc.subjectChemistry
dc.subjectAntioxidant
dc.subjectAnthocyanin
dc.subjectOrganic chemistry
dc.subject.sdg2
dc.titleEffect of processing on total phenolic content and antioxidant activity during the Öküzgözü Red wine making by the different vinification techniques
dspace.entity.typePublication

Dosyalar

Koleksiyonlar

Publications