Safety assessment of the innovative functional food ingredient from Cannabis sativa L. wastes
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19 jul 2020
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Categoría del artículo: Research Article
Publicado en línea: 19 jul 2020
Páginas: 134 - 143
DOI: https://doi.org/10.2478/ebtj-2020-0015
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© 2020 Fatmanur Gönce, Elmas Ersöz, Meryem Kara, Gökhan Kars, Saliha Dinç, Serpil Edebali, Manuel Roman, Meltem D. Kars, published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Gönce, Fatmanur
Department of Nanotechnology and Advanced Materials, Institute of Science, Selçuk UniversityKonya, Turkey
Ersöz, Elmas
Department of Nutrition and Dietetics, Akşehir Kadir Yallagöz School of Health, Selçuk UniversityKonya, Turkey
Kara, Meryem
Department of Food Technology, Çumra Vocational School, Selçuk UniversityKonya, Turkey
Kars, Gökhan
Department of Molecular Biology and Genetics, Faculty of Science, Necmettin Erbakan UniversityKonya, Turkey
Dinç, Saliha
Department of Organic Agricultural Management, Çumra School of Applied Sciences, Selçuk UniversityKonya, Turkey
Edebali, Serpil
Department of Chemical Engineering, Faculty of Natural Sciences and Engineering, Konya Technical UniversityKonya, Turkey
Roman, Manuel
Contactica S.L.Madrid, Spain
Isanatur S.L.Navarra, Spain
Kars, Meltem D.
Department of Animal and Herbal Production, Meram Vocational School, Necmettin Erbakan UniversityKonya, Turkey