Open AccessEFFECT OF GRAPE SEED FLOUR ON THE PHENOLIC PROFILE, ANTIOXIDANT CAPACITY AND SENSORY PROPERTIES OF MUFFINS
Author(s) -
Elif Yalçın,
İ̇lkay Gök,
Tuğba Özdal
Publication year - 2022
Publication title -
latin american applied research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.123
H-Index - 23
eISSN - 1851-8796
pISSN - 0327-0793
DOI - 10.52292/j.laar.2022.921
Subject(s) - food science , chemistry , flavonoid , catechin , antioxidant capacity , gallic acid , caffeic acid , coumaric acid , antioxidant , polyphenol , biochemistry , ferulic acid