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DETERMINATION OF CONTENT, COOKING LOSS, AND BIOACCESSIBILIT..:
Demir, Kübra
;
Ertekin Tezcan, Elanur
;
U?ur, Halime
..
Latin American Applied Research - An international journal. 53 (2023) 3 - p. 271-278 , 2023
Link:
https://doi.org/10.52292/j.laar.2023.1076
RT Journal T1 <Title>DETERMINATION OF CONTENT, COOKING LOSS, AND BIOACCESSIBILITY OF THIAMINE IN RED MEATS USING IN VITRO SIMULATED HUMAN GASTROINTESTINAL DIGESTION SYSTEM</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.52292_j.laar.2023.1076&Exemplar=1&LAN=DE A1 Demir, Kübra A1 Ertekin Tezcan, Elanur A1 U?ur, Halime A1 Yaman, Mustafa A1 Çatak, Jale PB EdiUNS - Editorial de la Universidad Nacional del Sur YR 2023 SN 1851-8796 SN 0327-0793 JF Latin American Applied Research - An international journal VO 53 IS 3 SP 271 OP 278 LK http://dx.doi.org/https://doi.org/10.52292/j.laar.2023.1076 DO https://doi.org/10.52292/j.laar.2023.1076 SF ELIB - SuUB Bremen
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