ÜZÜMSÜ MEYVE TOZU KULLANIMININ PROBİYOTİK YOĞURDUN DUYUSAL ÖZELLİKLERİNE VE İN VİTRO GASTROİNTESTİNAL SİNDİRİM KOŞULLARINDAKİ ANTİOKSİDAN AKTİVİTESİNE ETKİSİ

Supported projects > Higher Education Institutions Supported Project · 2015

Authors: Ayşe Sibel AKALIN, Elif ÖZER, Gülfem ÜNAL

2015-2018, Higher Education Institutions Supported Project, R & D Project, Completed

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