Tomas, M. Et Al. 2020. Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation. FOOD RESEARCH INTERNATIONAL , vol.130 .

Tomas, M., Rocchetti, G., Ghisoni, S., Giuberti, G., Çapanoğlu Güven, E., & Lucini, L., (2020). Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation. FOOD RESEARCH INTERNATIONAL , vol.130.

Tomas, Merve Et Al. "Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation," FOOD RESEARCH INTERNATIONAL , vol.130, 2020

Tomas, Merve Et Al. "Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation." FOOD RESEARCH INTERNATIONAL , vol.130, 2020

Tomas, M. Et Al. (2020) . "Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation." FOOD RESEARCH INTERNATIONAL , vol.130.

@article{article, author={Merve Tomas Et Al. }, title={Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation}, journal={FOOD RESEARCH INTERNATIONAL}, year=2020}