Bildiri
Tam Metin Bildiri
Uluslararası
2022
IMPACT OF FERMENTATION TEMPERATURE AND DURATION ON THE DPPH RADICAL SCAVENGING ACTIVITY OF BLACK GARLIC
TOKAT 1st International Conference on Scientific Researches
ss. 153–163 · Tokat · 20.08.2022–21.08.2022 · 20.08.2022
Atıf için künye
Aoudeh, E., Öz, E., & Öz, F. (2022). IMPACT OF FERMENTATION TEMPERATURE AND DURATION ON THE DPPH RADICAL SCAVENGING ACTIVITY OF BLACK GARLIC. TOKAT 1st International Conference on Scientific Researches, Tokat (ss. 153–163).
BibTeX
@inproceedings{aoudeh2022-262872,
author = {Aoudeh, Eyad and Öz, Emel and Öz, Fatih},
title = {IMPACT OF FERMENTATION TEMPERATURE AND DURATION ON THE DPPH RADICAL SCAVENGING ACTIVITY OF BLACK GARLIC},
booktitle = {TOKAT 1st International Conference on Scientific Researches},
address = {Tokat},
year = {2022},
pages = {153--163},
url = {https://akademik.atauni.edu.tr/yayinlar/262872-impact-of-fermentation-temperature-and-duration-on-the-dpph-radical-scavenging}
}