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

Basit Görünüm
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
local.import.sourceOpenAire

Dosyalar

Koleksiyonlar

Publications