Determination of antioxidant activity and total phenolic contents in yogurt added with black cumin (Nigella sativa L.) honey
By: Özge Duygu Okur
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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
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© 2021 Özge Duygu Okur, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.