Tuğba GÜNGÖR ERTUĞRAL
Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types
Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types
Journal of Apitherapy and Nature
2021-Cilt: 4 - Sayı: 1
49-59
Antioxidant,
Caramelization,
DPPH,
TFM,
phenolic substance,
Bread types
93
81