The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla)


Demirel Özbek Y., Saral Ö.

CZECH JOURNAL OF FOOD SCIENCES, cilt.41, sa.5, ss.375-381, 2023 (SCI-Expanded)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 41 Sayı: 5
  • Basım Tarihi: 2023
  • Doi Numarası: 10.17221/114/2023-cjfs
  • Dergi Adı: CZECH JOURNAL OF FOOD SCIENCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Sayfa Sayıları: ss.375-381
  • Recep Tayyip Erdoğan Üniversitesi Adresli: Evet