A Nanofiber Application for Thiamine Stability and Enhancement of Bioaccessibility of Raw, Cooked Salmon and Red Meat Samples Stored at 4°C

Yaman M., Şar M., Ceylan Z.

FOOD CHEMISTRY, sa.7, ss.1-9, 2022 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.foodchem.2021.131447
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.1-9
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet