Fatty acid composition of sweet bakery goods and chocolate products and evaluation of overall nutritional quality in relation to the food label information
Perihan Yolcı Ömeroğlu, Tuğba Özdal
Topics & Concepts
Food scienceFood composition dataComposition (language)Food qualityQuality (philosophy)ChemistryBusinessLinguisticsEpistemologyPhilosophyOrange (colour)Coconut Research and ApplicationsFatty Acid Research and HealthAdvanced Chemical Sensor Technologies