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Effect of Oven and Microwave Heating on the Total Antioxidant Capacity of Dietary Onions Grown in Turkey

dc.contributor.authorGöç, Binnur
dc.contributor.authorApak, Mustafa Reşat
dc.contributor.authorÖztürk, Birsen
dc.contributor.authorÖzyurt, Dilek
dc.date.accessioned2021-03-05T21:33:05Z
dc.date.available2021-03-05T21:33:05Z
dc.identifier.citationÖzyurt D., Göç B., Öztürk B., Apak M. R. , "Effect of Oven and Microwave Heating on the Total Antioxidant Capacity of Dietary Onions Grown in Turkey", International Journal Of Food Properties, cilt.16, ss.536-548, 2013
dc.identifier.issn1094-2912
dc.identifier.othervv_1032021
dc.identifier.otherav_d970244b-8d26-4541-b9ae-a58614c11eb7
dc.identifier.urihttp://hdl.handle.net/20.500.12627/143413
dc.language.isoeng
dc.subjectAnalitik Kimya
dc.subjectTemel Bilimler
dc.subjectMultidisciplinary
dc.subjectAnalytical Chemistry
dc.subjectFiltration and Separation
dc.subjectChemistry (miscellaneous)
dc.subjectGeneral Chemistry
dc.subjectPhysical Sciences
dc.subjectÇOK DİSİPLİNLİ BİLİMLER
dc.subjectKİMYA, ANALİTİK
dc.subjectKimya
dc.subjectDoğa Bilimleri Genel
dc.subjectTemel Bilimler (SCI)
dc.titleEffect of Oven and Microwave Heating on the Total Antioxidant Capacity of Dietary Onions Grown in Turkey
dc.typeMakale
dc.relation.journalInternational Journal Of Food Properties
dc.contributor.departmentİstanbul Teknik Üniversitesi , Fen-Edebiyat , Kimya
dc.identifier.volume16
dc.identifier.startpage536
dc.identifier.endpage548
dc.contributor.firstauthorID2486914


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