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Antioxidant capacities of herbal plants used in the manufacture of Van herby cheese: ‘Otlu peynir’

dc.contributor.authorGökçe, Fevzi
dc.contributor.authorBEKDEŞER, BURCU
dc.contributor.authorBerker, Kadriye Işıl
dc.contributor.authorAPAK, MUSTAFA REŞAT
dc.contributor.authorGÜÇLÜ, KUBİLAY
dc.contributor.authorÇELİK, SALİHA ESİN
dc.contributor.authorÖZYÜREK, MUSTAFA
dc.date.accessioned2021-03-06T07:23:57Z
dc.date.available2021-03-06T07:23:57Z
dc.identifier.citationÇELİK S. E. , ÖZYÜREK M., BEKDEŞER B., GÜÇLÜ K., Berker K. I. , Gökçe F., APAK M. R. , "Antioxidant capacities of herbal plants used in the manufacture of Van herby cheese: ‘Otlu peynir’", INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.11, ss.747-761, 2008
dc.identifier.issn1094-2912
dc.identifier.othervv_1032021
dc.identifier.otherav_dc68bd36-849a-4a8a-ab72-d63d4d7727a8
dc.identifier.urihttp://hdl.handle.net/20.500.12627/145258
dc.language.isoeng
dc.subjectKimya
dc.subjectTemel Bilimler (SCI)
dc.subjectTemel Bilimler
dc.titleAntioxidant capacities of herbal plants used in the manufacture of Van herby cheese: ‘Otlu peynir’
dc.typeMakale
dc.relation.journalINTERNATIONAL JOURNAL OF FOOD PROPERTIES
dc.contributor.departmentİstanbul Üniversitesi , ,
dc.identifier.volume11
dc.identifier.startpage747
dc.identifier.endpage761
dc.contributor.firstauthorID667009


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