Have a personal or library account? Click to login
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
DOI: https://doi.org/10.2478/auoc-2021-0001 | Journal eISSN: 2286-038X | Journal ISSN: 1583-2430
Journal RSS Feed
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.

Volume 32 (2021): Issue 1 (January 2021)Next article