Effect of processing on total phenolic content and antioxidant activity during the Okuzgozu Red wine making by the different vinification techniques

dc.contributor.author	Borazan, Alev Akpınar
dc.contributor.author	Bozan, Berrin
dc.date.accessioned	2019-10-21T21:11:48Z
dc.date.available	2019-10-21T21:11:48Z
dc.date.issued	2012
dc.identifier.issn	1871-6784
dc.identifier.issn	1876-4347
dc.identifier.uri	https://dx.doi.org/10.1016/j.nbt.2012.08.282
dc.identifier.uri	https://hdl.handle.net/11421/21166
dc.description	WOS: 000209805600279	en_US
dc.description.abstract	…	en_US
dc.language.iso	eng	en_US
dc.publisher	Elsevier Science BV	en_US
dc.relation.isversionof	10.1016/j.nbt.2012.08.282	en_US
dc.rights	info:eu-repo/semantics/closedAccess	en_US
dc.subject	Vinification Techniques	en_US
dc.subject	Winemaking Process	en_US
dc.subject	Okuzgozu Red Wine	en_US
dc.subject	Phenolics	en_US
dc.subject	Antioxidant Activity	en_US
dc.title	Effect of processing on total phenolic content and antioxidant activity during the Okuzgozu Red wine making by the different vinification techniques	en_US
dc.type	conferenceObject	en_US
dc.relation.journal	New Biotechnology	en_US
dc.contributor.department	Anadolu Üniversitesi, Mühendislik Fakültesi, Kimya Mühendisliği Bölümü	en_US
dc.identifier.volume	29	en_US
dc.identifier.startpage	S100	en_US
dc.identifier.endpage	S100	en_US
dc.relation.publicationcategory	Konferans Öğesi - Uluslararası - Kurum Öğretim Elemanı	en_US
dc.contributor.institutionauthor	Bozan, Berrin