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A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes
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Published on: June 10, 2022

Changes in polyphenol content during production of grape juice concentrate

Esra Capanoglu1, Ric C H de Vos, Robert D Hall

  • 1Istanbul Technical University, Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Maslak, 34469 Istanbul, Turkey. capanogl@itu.edu.tr

Food Chemistry
|April 9, 2013
PubMed

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