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Comparison of total antioxidant capacity and phenolic composition of some apple juices with combined HPLC-CUPRAC assay

dc.contributor.authorBaskan, Kevser Soezgen
dc.contributor.authorTutem, Esma
dc.contributor.authorKaraman, Seyda
dc.contributor.authorApak, Resat
dc.date.accessioned2021-03-03T12:14:10Z
dc.date.available2021-03-03T12:14:10Z
dc.date.issued2010
dc.identifier.citationKaraman S., Tutem E., Baskan K. S. , Apak R., "Comparison of total antioxidant capacity and phenolic composition of some apple juices with combined HPLC-CUPRAC assay", FOOD CHEMISTRY, cilt.120, sa.4, ss.1201-1209, 2010
dc.identifier.issn0308-8146
dc.identifier.otherav_2cb37e10-31cd-4fde-bc0b-62fba510c678
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/34730
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2009.11.065
dc.description.abstractIt was aimed in this study to identify and quantify various constituents (particularly phenolics) of apple juice and to quantitatively compare the total antioxidant capacities of juices obtained from apple varieties grown in Turkey.
dc.language.isoeng
dc.subjectBESLENME VE DİYETETİK
dc.subjectTemel Bilimler (SCI)
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.subjectTarım Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectKİMYA, UYGULAMALI
dc.subjectKimya
dc.subjectSağlık Bilimleri
dc.subjectBeslenme ve Dietetik
dc.subjectTarımsal Bilimler
dc.subjectZiraat
dc.subjectGıda Mühendisliği
dc.subjectDiğer
dc.subjectTemel Bilimler
dc.subjectMühendislik ve Teknoloji
dc.titleComparison of total antioxidant capacity and phenolic composition of some apple juices with combined HPLC-CUPRAC assay
dc.typeMakale
dc.relation.journalFOOD CHEMISTRY
dc.contributor.departmentİstanbul Üniversitesi , ,
dc.identifier.volume120
dc.identifier.issue4
dc.identifier.startpage1201
dc.identifier.endpage1209
dc.contributor.firstauthorID11102


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