Antioxidan activity, Cooking time, Tomato sauces, Gastronomy, Total phenolic component
Birincil Dil | İngilizce |
---|---|
Konular | Gıda Bilimi ve Teknolojisi |
Bölüm | Research Articles |
Yazarlar | |
Yayımlanma Tarihi | 1 Şubat 2021 |
Başvuru Tarihi | 9 Ağustos 2020 |
Kabul Tarihi | 18 Ekim 2020 |
Yayınlandığı Sayı | Yıl 2021, Cilt 7, Sayı 2 |
Bibtex | @araştırma makalesi { jfhs778366, journal = {Food and Health}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2021}, volume = {7}, number = {2}, pages = {84 - 90}, doi = {10.3153/FH21010}, title = {Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces}, key = {cite}, author = {Özer, Çağla} } |
APA | Özer, Ç. (2021). Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces . Food and Health , 7 (2) , 84-90 . DOI: 10.3153/FH21010 |
MLA | Özer, Ç. "Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces" . Food and Health 7 (2021 ): 84-90 <https://jfhs.scientificwebjournals.com/tr/pub/issue/58210/778366> |
Chicago | Özer, Ç. "Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces". Food and Health 7 (2021 ): 84-90 |
RIS | TY - JOUR T1 - Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces AU - Çağla Özer Y1 - 2021 PY - 2021 N1 - doi: 10.3153/FH21010 DO - 10.3153/FH21010 T2 - Food and Health JF - Journal JO - JOR SP - 84 EP - 90 VL - 7 IS - 2 SN - -2602-2834 M3 - doi: 10.3153/FH21010 UR - https://doi.org/10.3153/FH21010 Y2 - 2020 ER - |
EndNote | %0 Food and Health Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces %A Çağla Özer %T Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces %D 2021 %J Food and Health %P -2602-2834 %V 7 %N 2 %R doi: 10.3153/FH21010 %U 10.3153/FH21010 |
ISNAD | Özer, Çağla . "Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces". Food and Health 7 / 2 (Şubat 2021): 84-90 . https://doi.org/10.3153/FH21010 |
AMA | Özer Ç. Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces. Food Health. 2021; 7(2): 84-90. |
Vancouver | Özer Ç. Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces. Food and Health. 2021; 7(2): 84-90. |
IEEE | Ç. Özer , "Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces", Food and Health, c. 7, sayı. 2, ss. 84-90, Şub. 2021, doi:10.3153/FH21010 |
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