Effect of mash heating and enzymatic fermentation on the total phenolic and total anthocyanin contents of grape juice

Arslan Kulcan A., KARHAN M., TETİK N., TURHAN İ., ÖZİYCİ H. R.

The 1st International Symposium, on “Traditional Foods from Adriatic to Caucasus”,, Turkey, 1 - 04 April 2010, pp.1006-1008, (Full Text)

  • Publication Type: Conference Paper / Full Text
  • Country: Turkey
  • Page Numbers: pp.1006-1008
  • Akdeniz University Affiliated: Yes