The Effect of Different Grape Varieties and Adding Different Ratios of Mustard Seeds on the Phenolic Compounds, Antioxidant Capacity, and Bioaccessibility Values of Hardaliye under In Vitro Digestion

2024

Ayşe Semra Aksoy | Mustafa Yaman | Muhammet Arıcı


书目信息
Turkish Journal of Agriculture: Food Science and Technology
12 2 页码 259 - 267 ISSN 2148-127X
出版者
Turkish Science and Technology Publishing (TURSTEP)
其它主题
Phenolic compound; In vitro digestion; Antioxidant capacity; Bioaccessibility; Traditional food
语言
英语

2024-03-21
DOAJ