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

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dc.contributor.authorBorazan, Alev Akpinar
dc.contributor.authorBozan, Berrin
dc.date.accessioned2025-05-20T18:58:02Z
dc.date.issued2012
dc.departmentBilecik Şeyh Edebali Üniversitesi
dc.description.abstract[No abstract available]
dc.identifier.doi10.1016/j.nbt.2012.08.282
dc.identifier.endpageS100
dc.identifier.issn1871-6784
dc.identifier.issn1876-4347
dc.identifier.scopusqualityQ1
dc.identifier.startpageS100
dc.identifier.urihttps://doi.org/10.1016/j.nbt.2012.08.282
dc.identifier.urihttps://hdl.handle.net/11552/8087
dc.identifier.volume29
dc.identifier.wosWOS:000209805600279
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWoS
dc.indekslendigikaynakWoS - Science Citation Index Expanded
dc.language.isoen
dc.publisherElsevier Science Bv
dc.relation.ispartofNew Biotechnology
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250518
dc.subjectVinification techniques
dc.subjectWinemaking process
dc.subjectOkuzgozu Red wine
dc.subjectPhenolics
dc.subjectAntioxidant activity
dc.titleEffect of processing on total phenolic content and antioxidant activity during the Okuzgozu Red wine making by the different vinification techniques
dc.typeConference Object

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