The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.) için istatistikler
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| The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.) | 0 |
Aylık toplam ziyaret
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| Mayıs 2024 | 0 |
| Haziran 2024 | 0 |
| Temmuz 2024 | 0 |
| Ağustos 2024 | 0 |
| Eylül 2024 | 0 |
| Ekim 2024 | 0 |
| Kasım 2024 | 0 |
