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Determination of antioxidant activity and total phenolic contents in yogurt added with black cumin (Nigella sativa L.) honey Cover

Determination of antioxidant activity and total phenolic contents in yogurt added with black cumin (Nigella sativa L.) honey

Ovidius University Annals of Chemistry
Volume 32 (2021): Issue 1 (January 2021)
By: Özge Duygu Okur  
Open Access
|Jan 2021

Authors

Özge Duygu Okur

oduyguokur@beun.edu.tr

Department of Food Engineering, Faculty of Engineering, Zonguldak Bulent Ecevit University, Zonguldak, Turkey
DOI: https://doi.org/10.2478/auoc-2021-0001 | Journal eISSN: 2286-038X | Journal ISSN: 1583-2430
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Language: English
Page range: 1 - 5
Submitted on: Jul 17, 2020
|
Accepted on: Jan 14, 2021
|
Published on: Jan 29, 2021
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
black cumin honey,
yogurt,
antioxidant activity,
total phenolic content
Related subjects:
Chemistry,
Chemistry, other

© 2021 Özge Duygu Okur, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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