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EFFECT OF PROCESSING TEMPERATURE ON THE CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF VACCINIUM ARCTOSTAPHYLOS FRUIT AND THEIR JAM

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dc.contributor.authorGuder, A
dc.contributor.authorEngin, MS
dc.contributor.authorYolcu, M
dc.contributor.authorGur, M
dc.date.accessioned2023-04-15T22:36:56Z
dc.date.available2023-04-15T22:36:56Z
dc.date.issued2014.01.01
dc.identifier.doi10.1111/jfpp.12132
dc.identifier.eissn1745-4549
dc.identifier.endpage1704
dc.identifier.issn0145-8892
dc.identifier.issue4
dc.identifier.startpage1696
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000340168200032&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/9234
dc.identifier.volume38
dc.identifier.wosWOS:000340168200032
dc.relation.ispartofJOURNAL OF FOOD PROCESSING AND PRESERVATION
dc.titleEFFECT OF PROCESSING TEMPERATURE ON THE CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF VACCINIUM ARCTOSTAPHYLOS FRUIT AND THEIR JAM
dc.typeArticle
dspace.entity.typeWos
relation.isPublicationOfWoscd341cbd-9129-4841-a0f0-8713fe76dbc3
relation.isPublicationOfWos.latestForDiscoverycd341cbd-9129-4841-a0f0-8713fe76dbc3

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