Antioxidan activity, Cooking time, Tomato sauces, Gastronomy, Total phenolic component
|Yayımlanma Tarihi||1 Şubat 2021|
|Gönderilme Tarihi||9 Ağustos 2020|
|Kabul Tarihi||18 Ekim 2020|
|Yayınlandığı Sayı||Yıl 2021Cilt: 7 Sayı: 2|
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