Kaparideki fenolik bileşenlerin özütlenmeside yeni bir yöntem: mikrodalga ile özütleme

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TVRBMU9UVTE.pdf

Date

2011

Author

Şümnü, Servet Gülüm
Şahin, Serpil
Durmaz, Ezgi

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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https://app.trdizin.gov.tr/publication/project/detail/TVRBMU9UVTE
https://hdl.handle.net/11511/49785

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Department of Food Engineering, Project and Design