Sistemde güncelleme ve geliştirme çalışmaları devam etmektedir

Citrate, oxalate, sodium, and magnesium levels in fresh juices of three different types of tomatoes: evaluation in the light of the results of studies on orange and lemon juices

KIRIKKALE ÜNİVERSİTESİ Kariyer
Personel Giriş Giriş

Yayın

Citrate, oxalate, sodium, and magnesium levels in fresh juices of three different types of tomatoes: evaluation in the light of the results of studies on orange and lemon juices

01 Ocak 2010 Makale Google Scholar
Yazarlar
PROFESÖR MURAT KAÇMAZ

Atıf kopyala

P. M. KAÇMAZ (2010). Citrate, oxalate, sodium, and magnesium levels in fresh juices of three different types of tomatoes: evaluation in the light of the results of studies on orange and lemon juices. *International Journal of Food Sciences and Nutrition 61 (4), 339-345, 2010*.

Yayın bilgileri

Dergi International Journal of Food Sciences and Nutrition 61 (4), 339-345, 2010
Veri tabanı Google Scholar
Kaynak GoogleScholar
Yayına Git

Atıf verisi 15 Kasım 2026 tarihinde güncellendi.

E Yilmaz, E Batislam, M Kacmaz, I Erguder | International Journal of Food Sciences and Nutrition 61 (4), 339-345, 2010

Kaynak bazlı atıf

Kaynak Atıf
Google Scholar 16
Etkin 0

Yayın metrikleri (GS / WoS / Scopus)

16 Google Scholar Atıf
AI Asistan
Çevrimiçi