Safety assessment of the innovative functional food ingredient from Cannabis sativa L. wastes
Authors
Fatmanur Gönce
Department of Nanotechnology and Advanced Materials, Institute of Science, Selçuk University, Konya, Turkey
Elmas Ersöz
Department of Nutrition and Dietetics, Akşehir Kadir Yallagöz School of Health, Selçuk University, Konya, Turkey
Meryem Kara
Department of Food Technology, Çumra Vocational School, Selçuk University, Konya, Turkey
Gökhan Kars
Department of Molecular Biology and Genetics, Faculty of Science, Necmettin Erbakan University, Konya, Turkey
Saliha Dinç
Department of Organic Agricultural Management, Çumra School of Applied Sciences, Selçuk University, Konya, Turkey
Serpil Edebali
Department of Chemical Engineering, Faculty of Natural Sciences and Engineering, Konya Technical University, Konya, Turkey
Manuel Roman
Contactica S.L., Madrid, Spain
Isanatur S.L., Navarra, Spain
Meltem D. Kars
Department of Animal and Herbal Production, Meram Vocational School, Necmettin Erbakan University, Konya, Turkey
DOI: https://doi.org/10.2478/ebtj-2020-0015 | Journal eISSN: 2564-615X
Language: English
Page range: 134 - 143
Published on: Jul 19, 2020
Published by: European Biotechnology Thematic Network Association
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
Related subjects:
© 2020 Fatmanur Gönce, Elmas Ersöz, Meryem Kara, Gökhan Kars, Saliha Dinç, Serpil Edebali, Manuel Roman, Meltem D. Kars, published by European Biotechnology Thematic Network Association
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.