Y. Sahan Et Al. , "Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies," FOOD SCIENCE AND BIOTECHNOLOGY , vol.28, no.5, pp.1401-1408, 2019
Sahan, Y. Et Al. 2019. Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies. FOOD SCIENCE AND BIOTECHNOLOGY , vol.28, no.5 , 1401-1408.
Sahan, Y., Aydin, E., Dundar, A. I., Altiner, D., Celik, G., & Gocmen, D., (2019). Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies. FOOD SCIENCE AND BIOTECHNOLOGY , vol.28, no.5, 1401-1408.
Sahan, Yasemin Et Al. "Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies," FOOD SCIENCE AND BIOTECHNOLOGY , vol.28, no.5, 1401-1408, 2019
Sahan, Yasemin Et Al. "Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies." FOOD SCIENCE AND BIOTECHNOLOGY , vol.28, no.5, pp.1401-1408, 2019
Sahan, Y. Et Al. (2019) . "Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies." FOOD SCIENCE AND BIOTECHNOLOGY , vol.28, no.5, pp.1401-1408.
@article{article, author={Yasemin Sahan Et Al. }, title={Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies}, journal={FOOD SCIENCE AND BIOTECHNOLOGY}, year=2019, pages={1401-1408} }