DETERMINATION OF TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY OF ANZER HONEY PRODUCED IN RIZE, TURKEY | Zendy

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DETERMINATION OF TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY OF ANZER HONEY PRODUCED IN RIZE, TURKEY

Author(s) -

Fatma Hepsağ

Publication year - 2019

Publication title -

gida / the journal of food

Language(s) - English

Resource type - Journals

eISSN - 1309-6273

pISSN - 1300-3070

DOI - 10.15237/gida.gd19046

Subject(s) - chemistry , antioxidant capacity , traditional medicine , food science , antioxidant , biochemistry , medicine

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