Effects of various clarification treatments on anthocyanins, color, phenolics and antioxidant activity of red grape juice
Sevgin Dıblan, Mehmet Özkan
Topics & Concepts
ChemistryFood scienceAntioxidantAnthocyaninFruit juiceAntioxidant capacityPolyphenolTraditional medicineBiochemistryMedicinePhytochemicals and Antioxidant ActivitiesFood Quality and Safety StudiesFermentation and Sensory Analysis