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Influence of Chilling, Freezing and Thawing on Food Bioactives

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dc.contributor.authorTuran, Yağız
dc.contributor.authorFıratlıgil, Ebru
dc.contributor.authorKaraça, Aslı Can
dc.contributor.authorÖzçelik, Beraat
dc.contributor.departmentGıda Mühendisliği Bölümü
dc.contributor.departmentGıda Mühendisliği Bölümü
dc.contributor.ituauthorKaraça, Aslı Can
dc.contributor.ituauthorÖzçelik, Beraat
dc.date.accessioned2026-01-29T03:07:52Z
dc.date.issued2022-01-01
dc.description.urihttps://doi.org/10.1007/978-3-030-96885-4_4
dc.identifier.doi10.1007/978-3-030-96885-4_4
dc.identifier.openairedoi_________::ae7908d6baac7f9bef14ecca6d071d23
dc.identifier.urihttps://hdl.handle.net/11527/65962
dc.language.isoeng
dc.publisherSpringer International Publishing
dc.rightsCLOSED
dc.titleInfluence of Chilling, Freezing and Thawing on Food Bioactives
dc.typeBook Part
dspace.entity.typePublication
person.identifier.orcid0000-0002-4137-0644
person.identifier.orcid0000-0002-1810-8154

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