Evaluation of Colour Parameters and Antioxidant Activites of Fruit Wines

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dc.contributor.authorYıldırım, Hatice Kalkan
dc.date.accessioned2019-12-23T14:32:24Z
dc.date.available2019-12-23T14:32:24Z
dc.date.issued2006
dc.departmentEge Üniversitesien_US
dc.description.abstract…en_US
dc.identifier.endpage63en_US
dc.identifier.issue.en_US
dc.identifier.startpage47en_US
dc.identifier.urihttps://hdl.handle.net/11454/56407
dc.identifier.volume57en_US
dc.language.isoenen_US
dc.relation.journalINTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITIONen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US]
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleEvaluation of Colour Parameters and Antioxidant Activites of Fruit Winesen_US
dc.typeArticleen_US

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