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Items where Author is "Şat, İ. G."
Group by: Item Type | No Grouping Jump to: Article Number of items: 1. ArticleBinici, H. İ. and Şat, İ. G. and Yılmaz, B. (2025) Determination of the effects of steaming and blanching pre-treatment processes on the physicochemical properties, antioxidant activities, and 5-hydroxymethylfurfural and S-allyl cysteine contents of black garlic. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 54 (2). pp. 307-316. ISSN 0139-3006 |
