Lipid–Protein Oxidation and In Vitro Digestibility of Fermented Turkey Sausages as Affected by Lipid Formulation
Makaleler > Tam Makale · 2022
Yazarlar: Fatma Meltem SERDAROĞLU, Burcu ÖZTÜRK KERİMOĞLU, Aslı Zungur Bastıoğlu, HÜLYA SERPİL KAVUŞAN, Semih ÖTLEŞ, Vasfiye Hazal Özyurt
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2022, cilt 124, ss 1-9