Antioxidant Effect Of Maillard Reaction Products İn Food

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dc.contributor.authorÖztürk Sarıkaya Sevim Beyza
dc.contributor.authorHendek Ertop Müge
dc.date.accessioned2024-03-22T20:37:05Z
dc.date.available2024-03-22T20:37:05Z
dc.date.issued2014
dc.identifier.startpage285
dc.identifier.urihttps://hdl.handle.net/20.500.12597/28234
dc.languageEnglish
dc.relation.conference2.International Food Congress On Food Technology
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.titleAntioxidant Effect Of Maillard Reaction Products İn Food
dc.typeConference Proceedings
local.event.enddate07.11.2014
local.event.printdate05.11.2014
local.event.startdate05.11.2014
local.import.id4970472-3872096
local.item.editiontypeBasılı
local.item.presentationstylePoster
local.item.scopeUluslararası
local.item.subjectMühendislik Temel Alanı->Gıda Bilimleri Ve Mühendisliği
local.item.typeÖzet Bildiri
local.item.yayinID4970472
local.item.yazarID3872096
local.person.branchMühendislik Ve Mimarlık Fakültesi
person.jobTitleDoçent

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