Total Phenolic Compounds, Total Flavonoid Substances And Total Antioxidant Capacity Of Kastamonu Garlic

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dc.contributor.authorTahmas Kahyaoğlu Deren
dc.date.accessioned2024-03-22T20:03:12Z
dc.date.available2024-03-22T20:03:12Z
dc.date.issued2017
dc.identifier.startpage721
dc.identifier.urihttp://icafofconference.com/
dc.identifier.urihttps://hdl.handle.net/20.500.12597/22280
dc.languageEnglish
dc.relation.conferenceInternational Conference On Agriculture, Forest, Food Sciences And Technologies
dc.relation.conferencecityNevşehir
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.subjectFenolik
dc.subjectFlavonoid
dc.subjectAntioksidan
dc.subjectSarımsak
dc.titleTotal Phenolic Compounds, Total Flavonoid Substances And Total Antioxidant Capacity Of Kastamonu Garlic
dc.typeConference Proceedings
local.event.enddate17.05.2017
local.event.printdate08.06.2017
local.event.startdate15.05.2017
local.import.id3534764-2432948
local.item.editiontypeElektronik
local.item.presentationstyleSözlü Sunum
local.item.scopeUluslararası
local.item.subjectMühendislik Temel Alanı- > Gıda Bilimleri Ve Mühendisliği
local.item.typeÖzet Bildiri
local.item.yayinID3534764
local.item.yazarID2432948
local.person.branchMühendislik Ve Mimarlık Fakültesi
person.jobTitleDoçent

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