Cite
HARVARD Citation
Toktaş, B. et al. (2018). Effect of fermentation on anthocyanin stability and in vitro bioaccessibility during shalgam (şalgam) beverage production. Journal of the science of food and agriculture. pp. 3066-3075. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Toktaş, B. et al. (2018). Effect of fermentation on anthocyanin stability and in vitro bioaccessibility during shalgam (şalgam) beverage production. Journal of the science of food and agriculture. pp. 3066-3075. [Online].