WoS
🏆 JCR Q1 · JIF 7,1 2019 Article 2. Yazar
Changes in quality, bioactive compounds, fatty acids, tocopherols, and phenolic composition in oven- and microwave-roasted poppy seeds and oil
LWT-FOOD SCIENCE AND TECHNOLOGY
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Cilt 99, s. 490-496
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ISSN 0023-6438
Prof. Dr. MEHMET MUSA ÖZCAN
· 5 yazar