Preparation and quality evaluation of coffee substitutes based on milk thistle (Silybum marianum L.) seeds.
- DOI
- 10.1177/10820132261489059
- Published
- 2026 Sep 24
- Container
- Food science and technology international = Ciencia y tecnologia de los alimentos internacional
- Publisher
- Not recorded
- Open access
- unknown
Credibility signals
limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1177/10820132261489059,
title = {Preparation and quality evaluation of coffee substitutes based on milk thistle (Silybum marianum L.) seeds.},
author = {Yılmaz E and Erdoğan A and Karagül-Yüceer Y},
year = {2026},
journal = {Food science and technology international = Ciencia y tecnologia de los alimentos internacional},
doi = {10.1177/10820132261489059},
url = {https://doi.org/10.1177/10820132261489059}
}RIS
TY - JOUR TI - Preparation and quality evaluation of coffee substitutes based on milk thistle (Silybum marianum L.) seeds. AU - Yılmaz E AU - Erdoğan A AU - Karagül-Yüceer Y PY - 2026 JO - Food science and technology international = Ciencia y tecnologia de los alimentos internacional DO - 10.1177/10820132261489059 UR - https://doi.org/10.1177/10820132261489059 ER -
APA
E, Y., A, E., & Y, K. (2026). Preparation and quality evaluation of coffee substitutes based on milk thistle (Silybum marianum L.) seeds.. Food science and technology international = Ciencia y tecnologia de los alimentos internacional. https://doi.org/10.1177/10820132261489059
Source records
- pubmed · retrieved 2026-09-26T18:44:59.006Z