THE USE POTENTIAL OF GRAPE PROCESSING BY-PRODUCTS AS A SOURCE OF NUTRACEUTICAL INGREDIENTS IN THE ENRICHMENT OF FUNCTIONAL DAIRY PRODUCTS

SALIK, MEHMET ALİ; Çakmakçı, Songül

Bildiri Tam Metin Bildiri Uluslararası 2024

THE USE POTENTIAL OF GRAPE PROCESSING BY-PRODUCTS AS A SOURCE OF NUTRACEUTICAL INGREDIENTS IN THE ENRICHMENT OF FUNCTIONAL DAIRY PRODUCTS

GANUD-VI INTERNATIONAL CONFERENCE ON GASTRONOMY, NUTRITION AND DIETETICS İstanbul · 20.11.2024–21.11.2024 · 20.11.2024

Atıf için künye

SALIK, M. A., & Çakmakçı, S. (2024). THE USE POTENTIAL OF GRAPE PROCESSING BY-PRODUCTS AS A SOURCE OF NUTRACEUTICAL INGREDIENTS IN THE ENRICHMENT OF FUNCTIONAL DAIRY PRODUCTS. GANUD-VI INTERNATIONAL CONFERENCE ON GASTRONOMY, NUTRITION AND DIETETICS, İstanbul.

BibTeX

@inproceedings{salik2024-276043,
  author = {SALIK, MEHMET ALİ and Çakmakçı, Songül},
  title = {THE USE POTENTIAL OF GRAPE PROCESSING BY-PRODUCTS AS A SOURCE OF NUTRACEUTICAL INGREDIENTS IN THE ENRICHMENT OF FUNCTIONAL DAIRY PRODUCTS},
  booktitle = {GANUD-VI INTERNATIONAL CONFERENCE ON GASTRONOMY, NUTRITION AND DIETETICS},
  address = {İstanbul},
  year = {2024},
  url = {https://akademik.atauni.edu.tr/yayinlar/276043-the-use-potential-of-grape-processing-by-products-as-a-source-of-nutraceutical}
}