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Common Food Additives Inhibit Carbonic Anhydrase Activity

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dc.contributor.authorBEYDEMİR, ŞÜKRÜ
dc.contributor.authorMurat Küçük
dc.contributor.authorSemra Alkan Türkuçar
dc.contributor.authorŞükrü Beydemir
dc.contributor.orcid0000-0001-5381-2924
dc.contributor.orcid0000-0002-1669-5797
dc.contributor.orcid0000-0002-7763-3880
dc.contributor.orcid0000-0003-3667-6902
dc.date.accessioned2025-11-13T16:39:57Z
dc.date.issued2025-08-18
dc.identifier.doihttps://doi.org/10.1002/jbt.70444
dc.identifier.endpagee70444
dc.identifier.issn1095-6670
dc.identifier.issue9
dc.identifier.openalexW4413303788
dc.identifier.startpagee70444
dc.identifier.urihttps://hdl.handle.net/11421/10365
dc.identifier.urihttps://doi.org/10.1002/jbt.70444
dc.identifier.volume39
dc.language.isoen
dc.relation.ispartofJournal of Biochemical and Molecular Toxicology
dc.rightsopenAccess
dc.subjectCarbonic anhydrase
dc.subjectChemistry
dc.subjectFood science
dc.subjectBiochemistry
dc.subjectFood additive
dc.subjectEnzyme
dc.titleCommon Food Additives Inhibit Carbonic Anhydrase Activity
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5081967794

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