Effects of concentration methods on bioactivity and color properties of poppy Papaver rhoeas L sorbet a traditional Turkish beverage

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dc.contributor.authorEKİCİ LÜTFİYE
dc.contributor.authorHÜZMELİ İREM
dc.contributor.authorKALACI AYDINER
dc.contributor.authorYakut, Yavuz
dc.date.accessioned2026-10-17T23:47:31Z
dc.date.issued2014
dc.descriptionSCI-Expanded | Uluslararası | Özgün Makale | YÖK-Özgeçmiş
dc.identifier.doi10.1016/j.lwt.2013.11.015
dc.identifier.issn0023-6438
dc.identifier.urihttps://hdl.handle.net/20.500.11782/13646
dc.relation.ispartofLWT - Food Science and Technology
dc.relation.urihttp://linkinghub.elsevier.com/retrieve/pii/S0023643813004301
dc.titleEffects of concentration methods on bioactivity and color properties of poppy Papaver rhoeas L sorbet a traditional Turkish beverage
dc.typeArticle
dspace.entity.typePublication
hku.portal.eseriddoi:10.1016/j.lwt.2013.11.015
hku.yoksis.yayinid2020021
oaire.citation.issue1
oaire.citation.volume56
relation.isAuthorOfPublicationa43ff0a4-3313-4c41-b2c8-1c7c512d6a4a
relation.isAuthorOfPublication.latestForDiscoverya43ff0a4-3313-4c41-b2c8-1c7c512d6a4a

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