Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model

Senem Kamiloglu, Gulay Ozkan, Hanife Isik, Ozge Horoz, John Van Camp, Esra Capanoglu*

*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

58 Citations (Scopus)

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Food Science