dc.contributor.author | GÜÇLÜ, KUBİLAY | |
dc.contributor.author | BEKDEŞER, BURCU | |
dc.contributor.author | Özgökçe, Fevzi | |
dc.contributor.author | APAK, MUSTAFA REŞAT | |
dc.contributor.author | ALTUN, MEHMET | |
dc.contributor.author | ÇELİK, SALİHA ESİN | |
dc.contributor.author | ÖZYÜREK, MUSTAFA | |
dc.contributor.author | Berker, Işıl | |
dc.date.accessioned | 2021-03-03T08:32:05Z | |
dc.date.available | 2021-03-03T08:32:05Z | |
dc.identifier.citation | ÇELİK S. E. , ÖZYÜREK M., ALTUN M., BEKDEŞER B., GÜÇLÜ K., Berker I., Özgökçe F., APAK M. R. , "Antioxidant Capacities of Herbal Plants Used in the Manufacture of Van Herby Cheese: ‘Otlu Peynir’", Int. J. Food Prop, cilt.11, ss.747-761, 2008 | |
dc.identifier.other | vv_1032021 | |
dc.identifier.other | av_180e64db-dec5-4190-a345-05b381654f29 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12627/21492 | |
dc.language.iso | eng | |
dc.subject | Kimya | |
dc.subject | Temel Bilimler (SCI) | |
dc.subject | Temel Bilimler | |
dc.title | Antioxidant Capacities of Herbal Plants Used in the Manufacture of Van Herby Cheese: ‘Otlu Peynir’ | |
dc.type | Makale | |
dc.relation.journal | Int. J. Food Prop | |
dc.contributor.department | İstanbul Üniversitesi , , | |
dc.identifier.volume | 11 | |
dc.identifier.startpage | 747 | |
dc.identifier.endpage | 761 | |
dc.contributor.firstauthorID | 648650 | |