A. Yücetepe Et Al. , "The influence of the degree of hydrolysis on antioxidant activity and bioaccessibility of protein hydrolysates of Spirulina platensis," 5th International Conference on Food Digestion, , Rennes, France, pp.3, 2017
Yücetepe, A. Et Al. 2017. The influence of the degree of hydrolysis on antioxidant activity and bioaccessibility of protein hydrolysates of Spirulina platensis. 5th International Conference on Food Digestion, , (Rennes, France), 3.
Yücetepe, A., Kasapoğlu, K. N., & Özçelik, B., (2017). The influence of the degree of hydrolysis on antioxidant activity and bioaccessibility of protein hydrolysates of Spirulina platensis . 5th International Conference on Food Digestion, (pp.3). Rennes, France
Yücetepe, Aysun, Kadriye Nur Kasapoğlu, And Beraat Özçelik. "The influence of the degree of hydrolysis on antioxidant activity and bioaccessibility of protein hydrolysates of Spirulina platensis," 5th International Conference on Food Digestion,, Rennes, France, 2017
Yücetepe, Aysun Et Al. "The influence of the degree of hydrolysis on antioxidant activity and bioaccessibility of protein hydrolysates of Spirulina platensis." 5th International Conference on Food Digestion, , Rennes, France, pp.3, 2017
Yücetepe, A. Kasapoğlu, K. N. And Özçelik, B. (2017) . "The influence of the degree of hydrolysis on antioxidant activity and bioaccessibility of protein hydrolysates of Spirulina platensis." 5th International Conference on Food Digestion, , Rennes, France, p.3.
@conferencepaper{conferencepaper, author={Aysun Yücetepe Et Al. }, title={The influence of the degree of hydrolysis on antioxidant activity and bioaccessibility of protein hydrolysates of Spirulina platensis}, congress name={5th International Conference on Food Digestion,}, city={Rennes}, country={France}, year={2017}, pages={3} }