CAKIR, Muhammet Ali; KARA, Deniz; CALA, Mervenur; TRAK, Sebnem; IPEK, Zeynep. Effect of Molecular Cooking Techniques on Functional Compounds. International Journal of Gastronomy Research, [S. l.], v. 3, n. 2, p. 62–83, 2024. DOI: 10.56479/ijgr-43. Disponível em: https://gastronomyresearch.com/index.php/ijgr/article/view/43. Acesso em: 5 jan. 2025.