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DOI Detayları

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Food Safety, Health Risks, and Nutritional Interactions: Contaminants, Processing, and Gut Health

Kitap DOI Numarası: 10.70269/7QJU2WNFN2YU - DOI İçerik Detayları

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Bildiri BaşlığıYazarlarSayfalarKitap DOIBölüm DOI
Evaluation of Health Risks Associated with Heavy Metals in Meat SamplesMUKADDES KILIÇ BAYRAKTAR, AHMAD ALHOMSI4 - 3310.70269/7QJU2WNFN2YU10.70269/10.70269/5115687795
Applications of Multi-criteria Decision-making Methods in Food Process OptimizationMEHMET GÜLDANE34 - 5610.70269/7QJU2WNFN2YU10.70269/10.70269/2839298733
The Relationships between Dietary Polyphenols and Gut Microbiota: Health BenefitsERNESTINE FABIOLA DJOUCHE, MUKADDES KILIÇ BAYRAKTAR57 - 8310.70269/7QJU2WNFN2YU10.70269/10.70269/1634144296
Antibacterial Properties of Plant-based Kefir Produced From Different Legumes MilkIŞIL KAAN, FİRUZE ERGİN ZEREN, EMİNE MİNE ÇOMAK GÖÇER, AHMET KÜÇÜKÇETİN84 - 9410.70269/7QJU2WNFN2YU10.70269/10.70269/9128626497
Determınatıon of Fatty Acıd Composıtıons Of Some Raısın Cultuvars ın TurkeyÖZCAN BARIŞ ÇİTİL95 - 10410.70269/7QJU2WNFN2YU10.70269/10.70269/5598159552
Parameters Affecting the Presence and Formation of Biogenic Amines in CheeseMUSTAFA KILIÇ, ADEM SAVAŞ, BURCUNUR DEMİR SAVAŞ105 - 12110.70269/7QJU2WNFN2YU10.70269/10.70269/9298867479
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