Effects of different cooking techniques on vitamin levels of green leaf vegetables A HPLC method development study and an antioxidative capacity study

İduğ T., Erim Ü. C., Hızlı H., ŞEN A., Berk B.

30th International Symposium on the Chemistry of Natural Products and the 10th International Congress on Biodiversity (ISCNP30 ICOB10), 25 - 29 Kasım 2018, (Özet Bildiri)

• Yayın Türü: Bildiri / Özet Bildiri
• Marmara Üniversitesi Adresli: Evet