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Background: Functional foods can help prevent metabolic diseases, and it is essential to evaluate functional characteristics of foods through in vitro and in vivo experimental approaches.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=r39c86a4b39b::459d329334cb80bd33ee096b7bd765ac
https://aperta.ulakbim.gov.tr/record/11263
https://aperta.ulakbim.gov.tr/record/11263
Publikováno v:
Turk Biyokimya Dergisi = Turkish Journal of Biochemistry; July 2020, Vol. 45 Issue: 5 p631-637, 7p
