| Time to send to reviewers | 2 weeks |
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| Time to publication | 6 months |
ACTA Pharmaceutica Sciencia
2025 , Vol 63 , Num 3
Comparison of the polyamine content of white, whole wheat and rye bread
1 Istanbul Medipol University, Graduate School of Health Sciences, Istanbul, Türkiye, 2 Istanbul Medipol University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Istanbul, Türkiye, 3 Bahcesehir University, Faculty of Medicine, Department of Biostatistics and Medical Informatics, Istanbul, Türkiye
DOI :
10.23893/1307-2080.APS6344