Influence of High Pressure Processing on Food Bioactives

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dc.contributor.authorEvrendilek, Gulsun Akdemir
dc.coverage.doi10.1007/978-3-030-96885-4
dc.date.accessioned2024-09-25T20:01:31Z
dc.date.available2024-09-25T20:01:31Z
dc.date.issued2022
dc.departmentAbant İzzet Baysal Üniversitesien_US
dc.identifier.doi10.1007/978-3-030-96885-4_15
dc.identifier.endpage485en_US
dc.identifier.isbn978-3-030-96887-8
dc.identifier.isbn978-3-030-96885-4
dc.identifier.isbn978-3-030-96884-7
dc.identifier.issn2661-8958
dc.identifier.startpage467en_US
dc.identifier.urihttps://doi.org/10.1007/978-3-030-96885-4_15
dc.identifier.urihttps://hdl.handle.net/20.500.12491/14171
dc.identifier.wosWOS:001172799600015en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherSpringer International Publishing Agen_US
dc.relation.ispartofRetention of Bioactives in Food Processingen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmzYK_20240925en_US
dc.titleInfluence of High Pressure Processing on Food Bioactivesen_US
dc.typeBook Chapteren_US

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