Effects of Flavor, Preparation Medium, and Preparation Temperature on the Oxidative Stess Index of Matcha Beverages: A Comparative Evaluation

Ağagündüz D.

FOODS, cilt.2026, ss.1, 2026 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 2026
  • Basım Tarihi: 2026
  • Dergi Adı: FOODS
  • Derginin Tarandığı İndeksler: Food Science & Technology Abstracts, Natural Science Collection (ProQuest), Scopus, Science Citation Index Expanded (SCI-EXPANDED), Directory of Open Access Journals
  • Sayfa Sayıları: ss.1
  • Gazi Üniversitesi Adresli: Evet