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


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Journal of Food, Agriculture & Environment, vol.11, pp.463-468, 2013, cilt.11, ss.463-468, 2013 (Diğer Kurumların Hakemli Dergileri)

  • Cilt numarası: 11 Konu: 3
  • Basım Tarihi: 2013
  • Dergi Adı: Journal of Food, Agriculture & Environment, vol.11, pp.463-468, 2013
  • Sayfa Sayıları: ss.463-468