Influence of Drying Temperature on Total Phenolic Content And Antioxidant Capacity of Grape Seeds
Grape seed, which is an organic waste arise from production of wine, juice and molasses, is considered as a functional food ingredient in food formulations because of its rich content of bioactive compounds. This study was performed in order to evaluate the effect of air-drying temperature on the bi...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Pamukkale University
2016-01-01
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| Series: | Pamukkale University Journal of Engineering Sciences |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/pub/pajes/issue/20564/219155 |
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Influence of Drying Temperature on Total Phenolic Content And Antioxidant Capacity of Grape Seeds
Published 2015-12-01
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