Karadag, A. Et Al. 2024. Development of microencapsulated grape juice powders using black 'Isabel' grape peel pectin and application in jelly formulation with enhanced in vitro bioaccessibility of anthocyanins.. Journal of food science , vol.89, no.4 , 2067-2083.

Karadag, A., Ozkan, K., & Sagdic, O., (2024). Development of microencapsulated grape juice powders using black 'Isabel' grape peel pectin and application in jelly formulation with enhanced in vitro bioaccessibility of anthocyanins.. Journal of food science , vol.89, no.4, 2067-2083.

Karadag, Ayşe, Kubra Ozkan, And Osman Sagdic. "Development of microencapsulated grape juice powders using black 'Isabel' grape peel pectin and application in jelly formulation with enhanced in vitro bioaccessibility of anthocyanins.," Journal of food science , vol.89, no.4, 2067-2083, 2024

Karadag, Ayşe Et Al. "Development of microencapsulated grape juice powders using black 'Isabel' grape peel pectin and application in jelly formulation with enhanced in vitro bioaccessibility of anthocyanins.." Journal of food science , vol.89, no.4, pp.2067-2083, 2024

Karadag, A. Ozkan, K. And Sagdic, O. (2024) . "Development of microencapsulated grape juice powders using black 'Isabel' grape peel pectin and application in jelly formulation with enhanced in vitro bioaccessibility of anthocyanins.." Journal of food science , vol.89, no.4, pp.2067-2083.

@article{article, author={Ayşe KARADAĞ Et Al. }, title={Development of microencapsulated grape juice powders using black 'Isabel' grape peel pectin and application in jelly formulation with enhanced in vitro bioaccessibility of anthocyanins.}, journal={Journal of food science}, year=2024, pages={2067-2083} }