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Lipid Oxidation in Food Systems: Mechanisms, Influencing Factors, and Antioxidant Approaches
Date
2025-10-08
Author
Bayram, İpek
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This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
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URI
https://hdl.handle.net/11511/116312
Conference Name
15th Food Congress
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Department of Food Engineering, Conference / Seminar
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İ. Bayram, “Lipid Oxidation in Food Systems: Mechanisms, Influencing Factors, and Antioxidant Approaches,” presented at the 15th Food Congress, Sakarya, Türkiye, 2025, Accessed: 00, 2025. [Online]. Available: https://hdl.handle.net/11511/116312.
