Identification of phenolic compositions and the antioxidant capacity of mandarin juices and wines

Journal of Food Science and Technology

Volumn 51, Issue 6, 2014, Pages 1094-1101

  Kelebek, Hasim ^a   Selli, Serkan ^b  

^a UNIVERSITY OF ADIYAMAN   (Turkey)

^b CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Antioxidant activity; Fruit wine; HPLC; Mandarin juice; Phenolic compounds

Indexed keywords

ANTIOXIDANTS; FLAVONOIDS; FRUITS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PHENOLS;

ANTI-OXIDANT ACTIVITIES; FRUIT WINES; HPLC; MANDARIN JUICES; PHENOLIC COMPOUNDS;

WINE;

EID: 84905262951     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0606-7     Document Type: Article

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