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Toplam 3 adet sonuçtan 3 tanesi görüntülenmektedir.

Effect of fermentation on phenolic content, anthocyanin stability, antioxidant capacity and in vitro bioaccessibility during shalgam (şalgam) beverage production

Fen Bilimleri Enstitüsü, İstanbul Teknik Üniversitesi, 2016

BETÜL TOKTAŞ

Beraat Özçelik Tez Yüksek Lisans Tamamlandı

Characterization of genomic, physiological, and probiotic features Lactiplantibacillus plantarum DY46 strain isolated from fermented shalgam beverage

Food Bioscience, Vol. 46, No. 101499, Ocak 2022, s. 1-13, ISSN: 2212-4292

YETİMAN AHMET EVREN, KESKİN ABDULLAH, DARENDELİ BÜŞRA NUR, KOTİL SEYFULLAH ENES, ORTAKCI FATİH, DOĞAN MAHMUT

Fatih Ortakcı Özgün Makale probiyotikler

Characterization of genomic, physiological, and probiotic features of Lactiplantibacillus plantarum DY46 strain isolated from traditional lactic acid-fermented shalgam beverage

Food Bioscience, Vol. 46, No. 101499, Nisan 2022, ISSN: 2212-4292

YETİMAN AHMET EVREN, KESKİN ABDULLAH, DARENDELİ BÜŞRA NUR, KOTİL ENES SEYFULLAH, ORTAKCI FATİH, DOĞAN MAHMUT

Fatih Ortakcı Özgün Makale

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