Antioxidant Phenolic Substances of Turkish Red Wines from Different Wine Regions.docVIP

Molecules 2009, 14, 289-297; doi:10.3390/moleculeOPEN ACCESS molecules ISSN 1420-3049 /journal/molecules Article Antioxidant Phenolic Substances of Turkish Red Wines from Different Wine Regions R. Ertan Anli 1,* and Nilüfer Vural 2 1 Department of Food Engineering, Faculty of Engineering, Ankara University, 06110 Diskapi, Ankara, Turkey 2 Ankara University Biotechnology Institute, Ankara, Turkey; E-mail: nvural@.tr (N. V.) * Author to whom correspondence should be addressed; E-mail: anli@.tr; Tel.:+903124351306; Fax: +903123178711. Received: 11 October 2008; in r