In Vitro Antioxidant and Antimicrobial Activity of Some Green Leafy Vegetables and Spices: Effect of Cooking Method | AVESİS

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In Vitro Antioxidant and Antimicrobial Activity of Some Green Leafy Vegetables and Spices: Effect of Cooking Method

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İDUĞ T., HIZLI H., EYUPOĞLU O. E., KOÇ F.

2nd International Conference on Food, Nutrition and Dietetics, Gastronomy Research, Marmaris, Turkey, 25 - 27 April 2019

Publication Type: Conference Paper / Summary Text
City: Marmaris
Country: Turkey
Anadolu University Affiliated: No