The antioxidant capacity of traditional fermented beverage, shalgam juice

Effect of fermentation on anthocyanin stability and in vitro bioaccessibility during shalgam (şalgam) beverage production

“…Our TAC findings in terms of DPPH assay for black carrot are in agreement with Algarra et al . (17.6 and 240 µmol L −1 Trolox equivalents/kg fresh weight) and Baser et al . (3.53 and 5.93 µmol Trolox equivalents/g fresh weight).…”