Details
| Originalsprache | Englisch |
|---|---|
| Titel des Sammelwerks | Retention of Bioactives in Food Processing |
| Seiten | 487-509 |
| Auflage | 1 |
| ISBN (elektronisch) | 978-3-030-96885-4 |
| Publikationsstatus | Veröffentlicht - 2022 |
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Influence of Ultrasound Treatments on Food Bioactives. / Bayram, Banu; Djikeng, Fabrice Tonfack; Esatbeyoglu, Tuba.
Retention of Bioactives in Food Processing . 1. Aufl. 2022. S. 487-509.
Retention of Bioactives in Food Processing . 1. Aufl. 2022. S. 487-509.
Publikation: Beitrag in Buch/Bericht/Sammelwerk/Konferenzband › Beitrag in Buch/Sammelwerk › Forschung › Peer-Review
Bayram, B, Djikeng, FT & Esatbeyoglu, T 2022, Influence of Ultrasound Treatments on Food Bioactives. in Retention of Bioactives in Food Processing . 1 Aufl., S. 487-509. https://doi.org/10.1007/978-3-030-96885-4_16
Bayram, B., Djikeng, F. T., & Esatbeyoglu, T. (2022). Influence of Ultrasound Treatments on Food Bioactives. In Retention of Bioactives in Food Processing (1 Aufl., S. 487-509) https://doi.org/10.1007/978-3-030-96885-4_16
Bayram B, Djikeng FT, Esatbeyoglu T. Influence of Ultrasound Treatments on Food Bioactives. in Retention of Bioactives in Food Processing . 1 Aufl. 2022. S. 487-509 doi: 10.1007/978-3-030-96885-4_16
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AU - Djikeng, Fabrice Tonfack
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