Bildiri
Özet Bildiri
Uluslararası
2011
The Change of Total Phenolic Content, Antioxidant Activity and Some Quality Properties of Sour Cherry Added Yoghurts During Storage
4th International Congress on Food Technology
ss. 1 · İstanbul · 12.10.2011–14.10.2011 · 12.10.2011
Atıf için künye
Şengül, M., ERKAYA, T., Şengül, M., & YILDIZ, H. (2011). The Change of Total Phenolic Content, Antioxidant Activity and Some Quality Properties of Sour Cherry Added Yoghurts During Storage. 4th International Congress on Food Technology, İstanbul (ss. 1).
BibTeX
@inproceedings{sengul2011-273589,
author = {Şengül, Mustafa and ERKAYA, TUBA and Şengül, Memnune and YILDIZ, HİLAL},
title = {The Change of Total Phenolic Content, Antioxidant Activity and Some Quality Properties of Sour Cherry Added Yoghurts During Storage},
booktitle = {4th International Congress on Food Technology},
address = {İstanbul},
year = {2011},
pages = {1},
url = {https://akademik.atauni.edu.tr/yayinlar/273589-the-change-of-total-phenolic-content-antioxidant-activity-and-some-quality}
}