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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

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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 Özgün Makale Google Scholar
Authors
PROFESÖR ERDAL YILMAZ

Atıf kopyala

P. E. YILMAZ (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. https://doi.org/10.3109/09637480903405570

Yayın bilgileri

Dergi International Journal of Food Sciences and Nutrition
DOI 10.3109/09637480903405570
Veri tabanı SCI-Expanded; Google Scholar
Cilt / Sayı 61 / 4
Sayfa 339 – 345
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Atıf verisi 15 Kasım 2026 tarihinde güncellendi.

Dergi: International Journal of Food Sciences and Nutrition | Yıl: 2010 | Cilt/Sayı: 61/4 | Sayfa: 339-345 | DOI: 10.3109/09637480903405570 | Yazarlar: Yilmaz Erdal, Batislam Ertan, Kacmaz Murat, Erguder Imge

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Google Scholar 16
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16 Google Scholar Atıf
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