The article "Ultrasound-assisted enzymatic extraction of proteins from Gracilaria dura: Investigation of antioxidant activity and techno-functional properties", co-authored by Lect. Eda ŞENSU, at IGUMYO Food Technology program, was published in the Journal of Food Processing and Preservation.
Click for access.
https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.16803
