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İşleme ve saklama koşullarının meyve sularının radikal süpürücü özelliklerine olan etkileri
MARMARA PHARMACEUTCAL JOURNAL
The food composition tables, which are necessary tools for nutritional and epidemiological studies, are representative of food stuffs consumed in only raw state. These studies don't take into consideration the facts that, the concentration of nutrients and their biological activity may be changed by processing methods. The aim of this study is to investigate the influence of processing/storing conditions on the free radical scavenging activity of different fruit juices. Free radical scavengingdoi:10.12991/marupj.300773 fatcat:jaku6o3derazhh7ect5nacgmwi