Eurasian Journal of Food Science and Technology
39-43
Iran’s Olive oil, Fatty acid composition, Free fatty acid content (%)
Effects of Gallic Acid and Quercetin on the Production of Fruit Puree
Eurasian Journal of Food Science and Technology
Production of Prebiotic Milk and Investigation of Some Properties
Eurasian Journal of Food Science and Technology
Development of Antioxidant Chitosan Films Incorporated with Quinoa Extract
Eurasian Journal of Food Science and Technology
Modeling of Gallic Acid Diffusion: Case Study on Cinnamonum zeylaniccum
Eurasian Journal of Food Science and Technology