Technological Quality and Antioxidant Characteristics of Different Colored Desi and Kabuli Chickpea Accessions

Hayati Akman, Seydi Aydoğan, Gökhan Zengin

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DOI: 10.1093/jaoacint/qsag072
Published: 2026-08-06
Container: Journal of AOAC International
Publisher: Oxford University Press (OUP)
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1093/jaoacint/qsag072,
  title = {Technological Quality and Antioxidant Characteristics of Different Colored Desi and Kabuli Chickpea Accessions},
  author = {Hayati Akman and Seydi Aydoğan and Gökhan Zengin},
  year = {2026},
  journal = {Journal of AOAC International},
  doi = {10.1093/jaoacint/qsag072},
  url = {https://doi.org/10.1093/jaoacint/qsag072}
}

RIS

TY  - JOUR
TI  - Technological Quality and Antioxidant Characteristics of Different Colored Desi and Kabuli Chickpea Accessions
AU  - Hayati Akman
AU  - Seydi Aydoğan
AU  - Gökhan Zengin
PY  - 2026
JO  - Journal of AOAC International
DO  - 10.1093/jaoacint/qsag072
UR  - https://doi.org/10.1093/jaoacint/qsag072
ER  -

APA

Akman, H., Aydoğan, S., & Zengin, G. (2026). Technological Quality and Antioxidant Characteristics of Different Colored Desi and Kabuli Chickpea Accessions. Journal of AOAC International. https://doi.org/10.1093/jaoacint/qsag072

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crossref · retrieved 2026-09-25T17:24:28.196Z