Primary Language | English |
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Subjects | Food Science and Technology |
Journal Section | Research Articles |
Authors |
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Supporting Institution | This work was supported by the Scientific Research Council of Bursa Technical University. |
Project Number | 172L18 |
Early Pub Date | November 12, 2021 |
Publication Date | January 1, 2022 |
Application Date | March 29, 2021 |
Acceptance Date | July 12, 2021 |
Published in Issue | Year 2022, Volume 8, Issue 1 |
Bibtex | @research article { jfhs903284, journal = {Food and Health}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2022}, volume = {8}, number = {1}, pages = {12 - 22}, doi = {10.3153/FH22002}, title = {Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk}, key = {cite}, author = {Erdoğan, Gaye and Dündar, Ayşe Neslihan} } |
APA | Erdoğan, G. & Dündar, A. N. (2022). Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk . Food and Health , 8 (1) , 12-22 . DOI: 10.3153/FH22002 |
MLA | Erdoğan, G. , Dündar, A. N. "Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk" . Food and Health 8 (2022 ): 12-22 <http://jfhs.scientificwebjournals.com/en/pub/issue/65769/903284> |
Chicago | Erdoğan, G. , Dündar, A. N. "Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk". Food and Health 8 (2022 ): 12-22 |
RIS | TY - JOUR T1 - Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk AU - Gaye Erdoğan , Ayşe Neslihan Dündar Y1 - 2022 PY - 2022 N1 - doi: 10.3153/FH22002 DO - 10.3153/FH22002 T2 - Food and Health JF - Journal JO - JOR SP - 12 EP - 22 VL - 8 IS - 1 SN - -2602-2834 M3 - doi: 10.3153/FH22002 UR - https://doi.org/10.3153/FH22002 Y2 - 2021 ER - |
EndNote | %0 Food and Health Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk %A Gaye Erdoğan , Ayşe Neslihan Dündar %T Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk %D 2022 %J Food and Health %P -2602-2834 %V 8 %N 1 %R doi: 10.3153/FH22002 %U 10.3153/FH22002 |
ISNAD | Erdoğan, Gaye , Dündar, Ayşe Neslihan . "Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk". Food and Health 8 / 1 (January 2022): 12-22 . https://doi.org/10.3153/FH22002 |
AMA | Erdoğan G. , Dündar A. N. Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk. Food Health. 2022; 8(1): 12-22. |
Vancouver | Erdoğan G. , Dündar A. N. Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk. Food and Health. 2022; 8(1): 12-22. |
IEEE | G. Erdoğan and A. N. Dündar , "Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk", Food and Health, vol. 8, no. 1, pp. 12-22, Jan. 2022, doi:10.3153/FH22002 |
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