dc.contributor.author | Çapanoğlu, Esra | |
dc.contributor.author | ARDA, Ayşem | |
dc.contributor.author | Apak, Reşat | |
dc.date.accessioned | 2021-03-03T20:13:12Z | |
dc.date.available | 2021-03-03T20:13:12Z | |
dc.identifier.citation | Apak R., Çapanoğlu E., ARDA A., Nanotechnological Methods of Antioxidant Characterization, "The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration", Guthrie B., Beauchamp J., Buettner A., Lavine B. K. , Editör, American Chemical Society, Washington, ss.209-234, 2015 | |
dc.identifier.other | av_58bdd05e-30b6-4df5-927b-fad9df6514a5 | |
dc.identifier.other | vv_1032021 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12627/62475 | |
dc.language.iso | eng | |
dc.publisher | American Chemical Society | |
dc.subject | Temel Bilimler | |
dc.subject | Kimya | |
dc.subject | Temel Bilimler (SCI) | |
dc.title | The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration | |
dc.type | Kitapta Bölüm | |
dc.contributor.department | İstanbul Üniversitesi , , | |
dc.contributor.firstauthorID | 711289 | |