Department of Plant Sciences, North Dakota State University, Fargo, USA
Department of Food Engineering, College of Agriculture, Namik Kemal University, Tekirdag, Turkey
Department of Food Engineering, College of Agriculture, Namik Kemal University, Tekirdag, Turkey
Department of Food Engineering, College of Agriculture, Namik Kemal University, Tekirdag, Turkey
Department of Plant Sciences, North Dakota State University, Fargo, USA
Copyright © 2014 Maribel Ovando-Martinez, Orhan Daglioglu, Kadir G. Guner, Umit Gecgel, Senay Simsek et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Ovando-Martinez, M. , Daglioglu, O. , Guner, K. , Gecgel, U. and Simsek, S. (2014) Analysis of the Fatty Acids and Phenolic Compounds in a Cereal-Based Fermented Food (Tarhana).
Food and Nutrition Sciences,
5, 1177-1184. doi:
10.4236/fns.2014.513128.