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Antioxidant and Metal Chelating Properties of Onion Varieties

dc.contributor.authorERYILMAZ PEHLİVAN, Fadime
dc.date.accessioned2021-03-02T22:13:39Z
dc.date.available2021-03-02T22:13:39Z
dc.identifier.citationERYILMAZ PEHLİVAN F., "Antioxidant and Metal Chelating Properties of Onion Varieties", 2nd Mediterrenian Symposium on Medicinal and Aromatic Plants (MESMAP 2), Antalya, Türkiye, 22 - 25 Nisan 2015, ss.1
dc.identifier.otherav_0b781ef3-377b-4c43-956b-36c4a9ecd194
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/13388
dc.identifier.urihttp://www.mesmap.org/
dc.language.isoeng
dc.subjectYemler ve Hayvan Besleme
dc.subjectTek Midelilerin Beslenmesi
dc.subjectZiraat
dc.subjectZootekni ve Hayvan Besleme
dc.subjectTarımsal Bilimler
dc.subjectBiyoloji ve Biyokimya
dc.subjectYaşam Bilimleri (LIFE)
dc.titleAntioxidant and Metal Chelating Properties of Onion Varieties
dc.typeBildiri
dc.contributor.departmentİstanbul Üniversitesi , Fen Fakültesi , Biyoloji
dc.contributor.firstauthorID690732


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