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

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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