The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.) için istatistikler
Toplam ziyaret
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| The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.) | 2 |
Aylık toplam ziyaret
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| Mart 2024 | 0 |
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| 1-s2.0-S030881462032046X-main.pdf | 3 |
