Aslı EYMİR,
Emrah KARAKAVUK,
Zeynep EROĞLU,
Fulya BENZER
The effect of boiling and baking process on total phenolic compounds and antioxidant capacity of Osmanoğlu and Sarıaşlama chestnuts grow in Bursa
The effect of boiling and baking process on total phenolic compounds and antioxidant capacity of Osmanoğlu and Sarıaşlama chestnuts grow in Bursa
International Journal of Agriculture Environment and Food Sciences
2023-Cilt: 7 Sayı: 2
253-259
chestnut,
phenolic copound,
antioxidant capacity
265
128