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Antioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of Butter

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dc.contributor.authorAydin, S
dc.contributor.authorKahyaoglu, DT
dc.date.accessioned2023-04-18T03:01:14Z
dc.date.available2023-04-18T03:01:14Z
dc.date.issued2020.01.01
dc.identifier.doi10.1002/ejlt.201900261
dc.identifier.eissn1438-9312
dc.identifier.endpage
dc.identifier.issn1438-7697
dc.identifier.issue3
dc.identifier.startpage
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000508450100001&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/10360
dc.identifier.volume122
dc.identifier.wosWOS:000508450100001
dc.relation.ispartofEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
dc.titleAntioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of Butter
dc.typeArticle
dspace.entity.typeWos
relation.isPublicationOfWosdeec6799-f5be-4230-85be-d665b0eeb3b2
relation.isPublicationOfWos.latestForDiscoverydeec6799-f5be-4230-85be-d665b0eeb3b2

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