Open AccessANTIOXIDANT CAPACITY AND FLAVOR PRESERVED HAZELNUT EXTRACT, MACERATION AND SC-CO2 EXTRACTION AND COMPARISON OF EXTRACTION METHODS
Author(s) -
Aslı Barla Demirkoz,
Melis Karakaş,
Pelin Bayramoğlu,
Melike Üner
Publication year - 2020
Publication title -
gida / the journal of food
Language(s) - Uncategorized
Resource type - Journals
eISSN - 1309-6273
pISSN - 1300-3070
DOI - 10.15237/gida.gd20020
Subject(s) - maceration (sewage) , dpph , chemistry , extraction (chemistry) , antioxidant , chromatography , food science , flavor , biochemistry , materials science , composite material
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