Makale
Derleme
Uluslararası
2026
Effect of Processing on p-Hydroxybenzoic Acid Content of Cereals-A Review
Food Science and Engineering
Cilt 7 · Sayı 1 · ss. 124–136 · 01.03.2026
Atıf için künye
Boz, H. (2026). Effect of Processing on p-Hydroxybenzoic Acid Content of Cereals-A Review. Food Science and Engineering, 7(1), 124–136. https://doi.org/10.37256/fse.7120269304
BibTeX
@article{boz2026-247729,
author = {Boz, Hüseyin},
title = {Effect of Processing on p-Hydroxybenzoic Acid Content of Cereals-A Review},
journal = {Food Science and Engineering},
year = {2026},
volume = {7},
number = {1},
pages = {124--136},
issn = {2717-5820},
doi = {10.37256/fse.7120269304},
url = {https://akademik.atauni.edu.tr/yayinlar/247729-effect-of-processing-on-p-hydroxybenzoic-acid-content-of-cereals-a-review}
}