Changes in Phenolic Profile and Antioxidant Activity of Black Table Olives During Fermentation Process | AVESİS

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Changes in Phenolic Profile and Antioxidant Activity of Black Table Olives During Fermentation Process

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ÖZSOY N., UYSAL PALA Ç., ÖZKILINÇ H.

10th Aegean Analytical Chemistry Days, AACD 2016, Çanakkale, Turkey, 29 September - 02 October 2016, pp.213

Publication Type: Conference Paper / Summary Text
City: Çanakkale
Country: Turkey
Page Numbers: pp.213
Çanakkale Onsekiz Mart University Affiliated: Yes