Makale detayı · 2011 · article
The oxidative and lipolytic stability of Yayık butter produced from different species of mammals milk (cow, sheep, goat) yoghurt
Dergi
Food Chemistry
OpenAlex
Yıl2011
Atıf37OpenAlex
Atıf37Semantic Scholar · 1 etkili
Yüzdelik%85,5
FWCI2,21,00 = dünya ortalaması
Scopus (SJR)Q1
WoS (JCR)Q1
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- YÖKSİS dergi adıFood Chemistry
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- Semantic Scholaratıf sayısı (OpenAlex ile birleştirilmez)
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37atıfOpenAlex · cited_by_count (önbellek / veritabanı)
Yerel katalogda bu makaleye atıf yapan 36 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).
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