Uzel, Ruhan Aşkın <br/><br/>
New dimension of slow food movement using supercritical fluid technology and methods to influence society by effective marketing strategies.  [electronic resource] 

 -  Food science and technology international = Ciencia y tecnologia de los alimentos internacional  Jul 2016 
 - 365-76 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1532-1738 
<br/><br/><label>Standard No.: </label>10.1177/1082013215603530  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bread<br/>Chromatography, Supercritical Fluid--instrumentation<br/>Dietary Supplements<br/>Food<br/>Food Handling--methods<br/>Functional Food<br/>Ganoderma--chemistry<br/>Health Promotion<br/>Humans<br/>Marketing--methods<br/>Plant Extracts<br/>Surveys and Questionnaires<br/>Triterpenes--analysis<br/>Water<br/>beta-Glucans--analysis