Determination and assessment of the most potent precursors of advanced glycation end products in baklava and Turkish delight by HPLC

Uğur H., Görünmek M., Çatak J., Efe E., Özgür B., Duman S., ...More

FOOD SCIENCE AND TECHNOLOGY, vol.42, pp.1-7, 2022 (SCI-Expanded, Scopus)

  • Publication Type: Article / Article
  • Volume: 42
  • Publication Date: 2022
  • Doi Number: 10.1590/fst.08522
  • Journal Name: FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Page Numbers: pp.1-7
  • Kütahya Health Sciences University Affiliated: Yes