Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice
Hojjat Pashazadeh, Nilgün Özdemir, Oscar Zannou, İlkay Koca
Topics & Concepts
ChemistryFood scienceProtocatechuic acidEllagic acidGallic acidAromaEthyl acetateWineAntioxidantAnthocyaninPolyphenolOrganic chemistryPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisHorticultural and Viticultural Research