Investigating the Effect of Aging on the Phenolic Content, Antioxidant Activity and Anthocyanins in Turkish Wines

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 1845-1853

  Peri, Pinar ^a   Kamiloglu, Senem ^a   Capanoglu, Esra ^a   Ozcelik, Beraat ^a  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

AGENTS; ANTHOCYANINS; PHENOLS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT COMPONENTS; BIOCHEMICAL COMPOSITION; NUTRITIONAL VALUE; PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS; PHENOLIC CONTENT;

ANTIOXIDANTS;

EID: 84949297540     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12420     Document Type: Article

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