Open AccessThe Total Content of Polyphenols and the Antioxidant Properties of several Berry Vinegars
Author(s) -
Cristina Padureanu,
Alina Maier,
Vasile Pădureanu,
Anișor Nedelcu,
Mirabela Ioana Lupu,
C. L. Bădărău
Publication year - 2022
Publication title -
bulletin of the "transilvania" university of braşov. series ii, forestry, wood industry, agricultural food engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.207
H-Index - 6
eISSN - 2065-2143
pISSN - 2065-2135
DOI - 10.31926/but.fwiafe.2022.15.64.1.11
Subject(s) - berry , food science , abts , polyphenol , dpph , anthocyanin , chemistry , aroma , antioxidant , fermentation , acetic acid bacteria , blowing a raspberry , wine , botany , biology , biochemistry