Impact of cooking on nutritional contents of kenger in terms of antioxidants
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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1 Online-Ressource.
- Sprache
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Englisch
- Erschienen in
-
Impact of cooking on nutritional contents of kenger in terms of antioxidants ; volume:7 ; number:1 ; day:4 ; month:1 ; year:2025 ; pages:1-12 ; date:12.2025
Food production, processing and nutrition ; 7, Heft 1 (4.1.2025), 1-12, 12.2025
- Urheber
-
Kalkan, Indrani
Eyupoglu, Ozan Emre
Karatas, Sukru
Aissaoui, Zakia El Miri
Anık, Rusen
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
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10.1186/s43014-024-00274-0
- URN
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urn:nbn:de:101:1-2503082102474.892170052978
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:23 MESZ
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Beteiligte
- Kalkan, Indrani
- Eyupoglu, Ozan Emre
- Karatas, Sukru
- Aissaoui, Zakia El Miri
- Anık, Rusen
- SpringerLink (Online service)
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