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Oxidant-Antioxidant Status of Commercial Matcha Beverages According to Flavor Category, Preparation Medium, and Preparation Temperature: A Comparative Evaluation.

ArticleAçık Erişim
RDL Kalıcı Bağlantı (PID)
https://rdlopen.rawdatalibrary.net/r/ebyu/20319Resmi atıflarda kullanılan kalıcı adres
DOI
https://doi.org/10.3390/foods15193410Yayıncı resmi DOI adresi
Tam Kayıt
AlanDeğerDil
dc.contributor.authorÖzenir, Ç
dc.contributor.authorÇubuk, M
dc.contributor.authorAltınsoy, C
dc.contributor.authorAğagündüz, D
dc.date.accessioned2026-10-18T21:13:04.140187181Z
dc.date.available2026-10-18T21:13:04.140187181Z
dc.date.issued2026
dc.identifier.doi10.3390/foods15193410
dc.identifier.issue19
dc.identifier.pmid42883516
dc.identifier.urihttps://rdlopen.rawdatalibrary.net/r/ebyu/20319
dc.identifier.volume15
dc.language.isoen
dc.relation.ispartofFoods (Basel, Switzerland)
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleOxidant-Antioxidant Status of Commercial Matcha Beverages According to Flavor Category, Preparation Medium, and Preparation Temperature: A Comparative Evaluation.
dc.typeArticle
dspace.entity.typePublication
rdl.departmentDepartment of Nutrition and Dietetics, Erzincan Binali Yıldırım University, Erzincan 24100, Türkiye.
rdl.source.indexPUBMED