Comparison of in vitro anti-diabetic activities of biscuits and biscuits enriched with anthocyanin and docosahexaenoic acid


İLYASOĞLU BÜYÜKKESTELLİ H., EL S. N. , Bordoni A., KARAKAYA S.

5th International Conference on FoodOmics, 10 - 12 Ocak 2018