Polyphenols in Foods and Their Use in the Food Industry: Enhancing the Quality and Nutritional Value of Functional Foods
Nurten Coşkun(Çanakkale Onsekiz Mart Üniversitesi), Sercan Karav(Çanakkale Onsekiz Mart Üniversitesi), Sümeyye Sarıtaş(Çanakkale Onsekiz Mart Üniversitesi), Mikhaël Bechelany(École Nationale Supérieure de Chimie de Montpellier)
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