[ 发表于: Turkish Journal of Agriculture-Food Science and Technology ]
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Influence of Conventional Fermentation on Antioxidant Activity and Phenolic Contents of Two Common Dairy Products: Yogurt and Kefir

2020

Bilge Taşkın | Neriman Bağdatlıoğlu

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Bioactive, Physicochemical and Antimicrobial Properties of Koruk (Unripe Grape, Vitis vinefera L.) Products

2021

Berna Öztürk | İlkin Yücel Şengün

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The Influence of Different Ripening Stages, Harvest and Drying Methods on Quality of Unsulfured Sun-Dried Apricots

2020

Emrah Çoban | Hüseyin Karlıdağ | İbrahim Kutalmış Kutsal

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Optimization of Extraction Parameters of Phenolic Compounds from Sarcopoterium spinosum Leaves by Response Surface Methodology

2017

Ceren Sunguc | Oguz Bayraktar | İpek Erdogan | Mehmet Emin Uslu

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Evaluation of Enzymatic and Non-enzymatic Antioxidant Defense Responses of Durum Wheat (Triticum durum Desf.) in Coping with Boron Stress

2024

Rıdvan Temizgül

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