by
Çetin, Elif Nur, author.
Format:
El Yazması
Alıntı:
Antioxidants.
by
Akgün, Begüm, author.
Format:
El Yazması
Alıntı:
antioxidants and antimicrobials to extend food products' shelf life / Akgün, Begüm, author.
by
Top, Oğuz, author.
Format:
El Yazması
Alıntı:
greater than normal accumulation of antioxidants like phenolic compounds and flavonoids, and an improved
by
Erdoğan, Ayşegül, author.
Format:
El Yazması
Alıntı:
pigments and antioxidants, are produced by microalgae and are used both for health purposes and as natural
by
Yavuzdurmaz, Hatice, author.
Format:
El Yazması
Alıntı:
Antioxidants.
by
Arcan, İskender, author.
Format:
El Yazması
Alıntı:
in blend films could also have affected the release rates of lysozyme. The phenolic antioxidants
by
Yaşar Mahlıçlı, Filiz.
Format:
El Yazması
Alıntı:
Antioxidants.
by
Çakıroğlu, Çiğdem.
Format:
El Yazması
Alıntı:
results revealed that enzymatic antioxidants and secondary members of antioxidative pathways are
by
Keskin, Hilal.
Format:
El Yazması
Alıntı:
and non-enzymatic antioxidants, malondialdehyde, total protein and phytohormone contents) parameters
by
Karakaya, Alihan.
Format:
El Yazması
Alıntı:
Antioxidants.
by
Altıok, Evren.
Format:
El Yazması
Alıntı:
Antioxidants.
by
Aytul, Kerem Kaan.
Format:
El Yazması
Alıntı:
Antioxidants.
Page
of 3