Fortification of simit-a traditional bakery product-with tomato powder: changes in the metabolites and in vitro bioaccessibility.

Bakir S, de Vos RCH, Hall RD, Tomas M, Yalcinkaya I, Capanoglu E

DOI: 10.1039/d6ra03348b
Published: 2026 Oct 30
Container: RSC advances
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1039/d6ra03348b,
  title = {Fortification of simit-a traditional bakery product-with tomato powder: changes in the metabolites and in vitro bioaccessibility.},
  author = {Bakir S and de Vos RCH and Hall RD and Tomas M and Yalcinkaya I and Capanoglu E},
  year = {2026},
  journal = {RSC advances},
  doi = {10.1039/d6ra03348b},
  url = {https://doi.org/10.1039/d6ra03348b}
}

RIS

TY  - JOUR
TI  - Fortification of simit-a traditional bakery product-with tomato powder: changes in the metabolites and in vitro bioaccessibility.
AU  - Bakir S
AU  - de Vos RCH
AU  - Hall RD
AU  - Tomas M
AU  - Yalcinkaya I
AU  - Capanoglu E
PY  - 2026
JO  - RSC advances
DO  - 10.1039/d6ra03348b
UR  - https://doi.org/10.1039/d6ra03348b
ER  -

APA

S, B., RCH, D. V., RD, H., M, T., I, Y., & E, C. (2026). Fortification of simit-a traditional bakery product-with tomato powder: changes in the metabolites and in vitro bioaccessibility.. RSC advances. https://doi.org/10.1039/d6ra03348b

Source records

pubmed · retrieved 2026-11-10T10:05:21.542Z