Change of enzyme activity and quality during the processing of Turkish green tea
Clicks: 138
ID: 106387
2016
Article Quality & Performance Metrics
Overall Quality
Improving Quality
0.0
/100
Combines engagement data with AI-assessed academic quality
Reader Engagement
Emerging Content
0.3
/100
1 views
1 readers
Trending
AI Quality Assessment
Not analyzed
| Reference Key |
ozturk2016changelwt
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | Ozturk, B. |
| Journal | lwt - food science and technology |
| Year | 2016 |
| DOI | 10.1016/j.lwt.2015.07.068 |
| URL | |
| Keywords | Keywords not found |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.