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MANDALİNA (CİTRUS RETİCULATA) MEYVESİNDEN SAFLAŞTIRILAN BETA-GLUKOSİDAZ ENZİMİNİN NANOPARTİKÜLLERE İMMOBİLİZASYONU VE MEYVE SUYU AROMA ARTTIRMA ETKİSİ
The enhancement effect of fruit juice aroma of beta-glucosidase enzyme purified from mandarin (Citrus reticulata) fruit by immobilization to nanoparticles
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Tez No: 337168