reference/1103846

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endingPage	328
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publicationName	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
startingPage	317
bibliographicCitation	Dundar A, Faruk Yesil O, Acay H, Okumus V, Ozdemir S, Yildiz A. Antioxidant properties, chemical composition and nutritional value of Terfezia boudieri (Chatin) from Turkey. Food Sci Technol Int. 2012 Aug;18(4):317–28. doi: 10.1177/1082013211427954. PMID: 22773542.
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date	2012-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://doi.org/10.1177/1082013211427954 https://pubmed.ncbi.nlm.nih.gov/22773542
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language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	Antioxidant properties, chemical composition and nutritional value ofTerfezia boudieri(Chatin) from Turkey
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Total number of triples: 62.