ALWAZEER, D. The Application of hydrogen in food processes improves the sensory and physicochemical ‎properties and extends the shelf life of the product. 7th International Anatolian Agriculture, Food, Environment and Biology Congress, Kastamonu/Türkiye, [S. l.], p. 228–230, 2024. Disponível em: http://targid.net/index.php/TURSTEP/article/view/415. Acesso em: 19 dec. 2025.