Dogan, K. Et Al. 2021. Role of non-thermal treatments and fermentation with probiotic Lactobacillus plantarum on in vitro bioaccessibility of bioactives from vegetable juice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.101, no.11 , 4779-4788.

Dogan, K., Akman, P. K., & Törnük, F., (2021). Role of non-thermal treatments and fermentation with probiotic Lactobacillus plantarum on in vitro bioaccessibility of bioactives from vegetable juice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.101, no.11, 4779-4788.

Dogan, Kader, Perihan Kübra AKMAN, And Fatih TÖRNÜK. "Role of non-thermal treatments and fermentation with probiotic Lactobacillus plantarum on in vitro bioaccessibility of bioactives from vegetable juice," JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.101, no.11, 4779-4788, 2021

Dogan, Kader Et Al. "Role of non-thermal treatments and fermentation with probiotic Lactobacillus plantarum on in vitro bioaccessibility of bioactives from vegetable juice." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.101, no.11, pp.4779-4788, 2021

Dogan, K. Akman, P. K. And Törnük, F. (2021) . "Role of non-thermal treatments and fermentation with probiotic Lactobacillus plantarum on in vitro bioaccessibility of bioactives from vegetable juice." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.101, no.11, pp.4779-4788.

@article{article, author={Kader DOĞAN Et Al. }, title={Role of non-thermal treatments and fermentation with probiotic Lactobacillus plantarum on in vitro bioaccessibility of bioactives from vegetable juice}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, year=2021, pages={4779-4788} }