Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices
- 1 June 2013
- journal article
- research article
- Published by Elsevier BV in Food Chemistry
- Vol. 138 (2-3), 1810-1818
- https://doi.org/10.1016/j.foodchem.2012.11.100
Abstract
No abstract availableKeywords
Funding Information
- Ankara University Scientific Research Projects Office (08B4343002)
- The Scientific and Technological Research Council of Turkey-Graduate Research Scholarship Programme
- Alata Horticultural Research Institute
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