Two varieties of onion peel extracts to monitor oxidation in beef model system

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dc.contributor.authorDEMİROK SONCU EDA
dc.contributor.authorKarslıoğlu, Betül
dc.contributor.authorBardakçı Gülperi Sıla
dc.contributor.authorGÜNGÖRMÜŞ Mine
dc.contributor.authorVURAL Meryem Nur
dc.date.accessioned2026-10-15T04:04:39Z
dc.date.issued2026
dc.descriptionSCI-Expanded | Uluslararası | Özgün Makale | YÖK-Özgeçmiş
dc.identifier.doi10.1093/ijfood/vvag195
dc.identifier.issn0950-5423 / 1365-2621
dc.identifier.urihttps://hdl.handle.net/20.500.11782/10625
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.urihttps://doi.org/10.1093/ijfood/vvag195
dc.titleTwo varieties of onion peel extracts to monitor oxidation in beef model system
dc.typeArticle
dspace.entity.typePublication
hku.portal.eseriddoi:10.1093/ijfood/vvag195
hku.yoksis.yayinid10525229
oaire.citation.issue2
oaire.citation.volume61
relation.isAuthorOfPublicationb942b9d1-af14-4fe4-a486-cd81248eae63
relation.isAuthorOfPublication.latestForDiscoveryb942b9d1-af14-4fe4-a486-cd81248eae63

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