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

Aydin, SKahyaoglu, DT2023-04-182023-04-182020.01.011438-7697https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000508450100001&DestLinkType=FullRecord&DestApp=WOShttps://hdl.handle.net/20.500.12597/10360Antioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of ButterArticle10.1002/ejlt.201900261WOS:00050845010000112231438-9312