Phenolic fortification of yogurt using grape and callus extracts

LWT

Volumn 44, Issue 4, 2011, Pages 1065-1072

  Karaaslan, Mehmet ^a   Ozden, Mustafa ^a   Vardin, Hasan ^a   Turkoglu, Huseyin ^a  

^a HARRAN UNIVERSITY   (Turkey)

Author keywords

Anthocyanins; Callus; Grape berries; Phenolic acids; Yogurt

Indexed keywords

ANTIOXIDANTS; DAIRIES; DAIRY PRODUCTS; DISEASES; EXTRACTION; FREE RADICALS; GAS CHROMATOGRAPHY;

ANTI-OXIDANT ACTIVITIES; CALLUS; CARDIO-VASCULAR DISEASE; FREE RADICAL SCAVENGING CAPACITY; GRAPE BERRY; PHENOLIC ACIDS; TOTAL ANTHOCYANIN CONTENTS; YOGURT;

ANTHOCYANINS;

VITACEAE;

EID: 78751703604     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.12.009     Document Type: Article

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