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Phytochemicals in the Most Consumed Spices: Antioxidant and Antimicrobial Properties

dc.contributor.authorBİLGİN, Mehmet
dc.contributor.authorKURTULBAŞ, Ebru
dc.contributor.authorŞAHİN SEVGİLİ, Selin
dc.contributor.authorElhussein , Elaf
dc.date.accessioned2021-03-03T08:28:44Z
dc.date.available2021-03-03T08:28:44Z
dc.identifier.citationKURTULBAŞ E., Elhussein E., BİLGİN M., ŞAHİN SEVGİLİ S., "Phytochemicals in the Most Consumed Spices: Antioxidant and Antimicrobial Properties", NEW & OLD PHYTOCHEMICALS: THEIR ROLE IN ECOLOGY, VETERINARY & WELFARE, Francavilla Al Mare, İtalya, 17 Eylül - 19 Aralık 2017, cilt.1, sa.1, ss.45
dc.identifier.othervv_1032021
dc.identifier.otherav_17c3e0e0-2574-494a-8763-e4d6e9ab27a4
dc.identifier.urihttp://hdl.handle.net/20.500.12627/21319
dc.language.isoeng
dc.subjectMühendislik ve Teknoloji
dc.subjectMühendislik
dc.subjectMühendislik, Bilişim ve Teknoloji (ENG)
dc.titlePhytochemicals in the Most Consumed Spices: Antioxidant and Antimicrobial Properties
dc.typeBildiri
dc.contributor.departmentİstanbul Üniversitesi , ,
dc.identifier.volume1
dc.contributor.firstauthorID356647


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