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Evaluation of nutritional, color and volatiles properties o..:
EKSI KARAAGAC, Hacer
;
CAVUS, Filiz
;
KADIOGLU, Burcu
...
Food Science and Technology. 41 (2021) 2 - p. 304-313 , 2021
Link:
https://doi.org/10.1590/fst.29119
RT Journal T1
Evaluation of nutritional, color and volatiles properties of currant (Ribes spp.) cultivars in Turkey
UL https://suche.suub.uni-bremen.de/peid=cr-10.1590_fst.29119&Exemplar=1&LAN=DE A1 EKSI KARAAGAC, Hacer A1 CAVUS, Filiz A1 KADIOGLU, Burcu A1 UGUR, Nagihan A1 TOKAT, Emre A1 SAHAN, Yasemin PB FapUNIFESP (SciELO) YR 2021 SN 1678-457X SN 0101-2061 JF Food Science and Technology VO 41 IS 2 SP 304 OP 313 LK http://dx.doi.org/https://doi.org/10.1590/fst.29119 DO https://doi.org/10.1590/fst.29119 SF ELIB - SuUB Bremen
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