Phenolic content and ascorbic acid are major contributors to antioxidant capacity of fruits and vegetables commonly consumed in Turkey


NERGİZ ÜNAL R.

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, cilt.11, ss.463-468, 2013 (Diğer Kurumların Hakemli Dergileri)

  • Cilt numarası: 11
  • Basım Tarihi: 2013
  • Dergi Adı: JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT
  • Sayfa Sayıları: ss.463-468