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, vol.11, pp.463-468, 2013 (Peer-Reviewed Journal)

  • Publication Type: Article / Article
  • Volume: 11
  • Publication Date: 2013
  • Journal Name: JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT
  • Journal Indexes: CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Page Numbers: pp.463-468
  • Hacettepe University Affiliated: Yes