Güven, Ö. Et Al. 2018. Food processing and digestion: The effect of extrusion process on bioactive compounds in extrudates with artichoke leaf powder and resulting in vitro cynarin and cynaroside bioaccessibility. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.90 , 232-237.

Güven, Ö., Şensoy, I., Şenyuva, H., & Karakaya, S., (2018). Food processing and digestion: The effect of extrusion process on bioactive compounds in extrudates with artichoke leaf powder and resulting in vitro cynarin and cynaroside bioaccessibility. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.90, 232-237.

Güven, ÖZGE Et Al. "Food processing and digestion: The effect of extrusion process on bioactive compounds in extrudates with artichoke leaf powder and resulting in vitro cynarin and cynaroside bioaccessibility," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.90, 232-237, 2018

Güven, ÖZGE Et Al. "Food processing and digestion: The effect of extrusion process on bioactive compounds in extrudates with artichoke leaf powder and resulting in vitro cynarin and cynaroside bioaccessibility." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.90, pp.232-237, 2018

Güven, Ö. Et Al. (2018) . "Food processing and digestion: The effect of extrusion process on bioactive compounds in extrudates with artichoke leaf powder and resulting in vitro cynarin and cynaroside bioaccessibility." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.90, pp.232-237.

@article{article, author={ÖZGE GÜVEN Et Al. }, title={Food processing and digestion: The effect of extrusion process on bioactive compounds in extrudates with artichoke leaf powder and resulting in vitro cynarin and cynaroside bioaccessibility}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2018, pages={232-237} }