| dc.creator |
Guzel-Seydim, Zeynep Banu |
|
| dc.creator |
Budak, Havva Nilgün |
|
| dc.date |
2010-08-31T21:00:00Z |
|
| dc.date.accessioned |
2020-10-06T11:22:07Z |
|
| dc.date.available |
2020-10-06T11:22:07Z |
|
| dc.identifier |
bf5749fb-27cc-4b35-b228-61b8c9c501ed |
|
| dc.identifier |
10.1002/jsfa.4047 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/bf5749fb-27cc-4b35-b228-61b8c9c501ed/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/70958 |
|
| dc.description |
BACKGROUND: The presence of phenolics in fruit, red wine and vinegar has positive health effects due to their significant antioxidant activity. The aim of the study was to determine the effects of two different vinegar production methods on antioxidant activity and phenolic level of vinegars derived from Ulugbey Karasi grapes. Traditional surface and industrial submerge methods were used to make vinegar. Samples were taken from fresh red grape juice, maceration, wine, traditional vinegar and industrial vinegar. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Antioxidant activity and phenolic content of wine vinegars produced by two different techniques |
|
| dc.type |
info:eu-repo/semantics/article |
|