Physicochemical and Active Properties of Gelatine-Based Composite Gels Loaded with Lysozyme and Green Tea Polyphenols.

Boyacı D, Kavur PB, Gulec S, Yemenicioğlu A

DOI: 10.17113/ftb.59.03.21.7029
Published: 2021 Sep
Container: Food technology and biotechnology
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.17113/ftb.59.03.21.7029,
  title = {Physicochemical and Active Properties of Gelatine-Based Composite Gels Loaded with Lysozyme and Green Tea Polyphenols.},
  author = {Boyacı D and Kavur PB and Gulec S and Yemenicioğlu A},
  year = {2021},
  journal = {Food technology and biotechnology},
  doi = {10.17113/ftb.59.03.21.7029},
  url = {https://doi.org/10.17113/ftb.59.03.21.7029}
}

RIS

TY  - JOUR
TI  - Physicochemical and Active Properties of Gelatine-Based Composite Gels Loaded with Lysozyme and Green Tea Polyphenols.
AU  - Boyacı D
AU  - Kavur PB
AU  - Gulec S
AU  - Yemenicioğlu A
PY  - 2021
JO  - Food technology and biotechnology
DO  - 10.17113/ftb.59.03.21.7029
UR  - https://doi.org/10.17113/ftb.59.03.21.7029
ER  -

APA

D, B., PB, K., S, G., & A, Y. (2021). Physicochemical and Active Properties of Gelatine-Based Composite Gels Loaded with Lysozyme and Green Tea Polyphenols.. Food technology and biotechnology. https://doi.org/10.17113/ftb.59.03.21.7029

Source records

pubmed · retrieved 2026-09-27T13:09:21.794Z