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Review of: "Biological Components in Cucumbers (Cucumis Sativus L.): Implications for Pickle Manufacturing and Health Benefits in Fresh and Processed Varieties"

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dc.contributor.authorTurfan, Nezahat
dc.date.accessioned2026-01-04T20:05:13Z
dc.date.issued2024-02-10
dc.description.urihttps://doi.org/10.32388/rdbrup
dc.identifier.doi10.32388/rdbrup
dc.identifier.openairedoi_________::f60f188636da0b4dbb2190a28b8d8a2a
dc.identifier.urihttps://hdl.handle.net/20.500.12597/41569
dc.publisherQeios Ltd
dc.titleReview of: "Biological Components in Cucumbers (Cucumis Sativus L.): Implications for Pickle Manufacturing and Health Benefits in Fresh and Processed Varieties"
dc.typeReview
dspace.entity.typePublication
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