Fabrication, Optimization, Characterization and Application to Fish Meat as a Food Model of Gelatin (from fish waste) nanofibers encapsulated with Bergamot oil (Citrus bergamia Risso) /Cyclodextrin Inclusion Complexes | AVESİS

Recep Tayyip Erdoğan Üniversitesi Akademik Veri Yönetim Sistemi

Fabrication, Optimization, Characterization and Application to Fish Meat as a Food Model of Gelatin (from fish waste) nanofibers encapsulated with Bergamot oil (Citrus bergamia Risso) /Cyclodextrin Inclusion Complexes

Demirbaş A. (Yürütücü)

TÜBİTAK Projesi, 2025 - 2026

Proje Türü: TÜBİTAK Projesi
Başlama Tarihi: Şubat 2025
Bitiş Tarihi: Şubat 2026