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Ovidius University Annals of Chemistry
Volume 32 (2021): Issue 1 (January 2021)
Open Access
Determination of antioxidant activity and total phenolic contents in yogurt added with black cumin (
Nigella sativa
L.) honey
Özge Duygu Okur
Özge Duygu Okur
| Jan 29, 2021
Ovidius University Annals of Chemistry
Volume 32 (2021): Issue 1 (January 2021)
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Published Online:
Jan 29, 2021
Page range:
1 - 5
Received:
Jul 17, 2020
Accepted:
Jan 14, 2021
DOI:
https://doi.org/10.2478/auoc-2021-0001
Keywords
black cumin honey
,
yogurt
,
antioxidant activity
,
total phenolic content
© 2021 Özge Duygu Okur, published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.