V. Gok Et Al. , "Comparison of chemical properties, antioxidant capacity, and phenolic acids of autoclaved and unautoclaved ground mustard seeds," FOOD SCIENCE AND TECHNOLOGY , vol.41, no.2, pp.513-518, 2021
Gok, V. Et Al. 2021. Comparison of chemical properties, antioxidant capacity, and phenolic acids of autoclaved and unautoclaved ground mustard seeds. FOOD SCIENCE AND TECHNOLOGY , vol.41, no.2 , 513-518.
Gok, V., Caglar, M. Y., & TOMAR, O., (2021). Comparison of chemical properties, antioxidant capacity, and phenolic acids of autoclaved and unautoclaved ground mustard seeds. FOOD SCIENCE AND TECHNOLOGY , vol.41, no.2, 513-518.
Gok, Veli, Muhammed Yusuf Caglar, And OKTAY TOMAR. "Comparison of chemical properties, antioxidant capacity, and phenolic acids of autoclaved and unautoclaved ground mustard seeds," FOOD SCIENCE AND TECHNOLOGY , vol.41, no.2, 513-518, 2021
Gok, Veli Et Al. "Comparison of chemical properties, antioxidant capacity, and phenolic acids of autoclaved and unautoclaved ground mustard seeds." FOOD SCIENCE AND TECHNOLOGY , vol.41, no.2, pp.513-518, 2021
Gok, V. Caglar, M. Y. And TOMAR, O. (2021) . "Comparison of chemical properties, antioxidant capacity, and phenolic acids of autoclaved and unautoclaved ground mustard seeds." FOOD SCIENCE AND TECHNOLOGY , vol.41, no.2, pp.513-518.
@article{article, author={Veli Gok Et Al. }, title={Comparison of chemical properties, antioxidant capacity, and phenolic acids of autoclaved and unautoclaved ground mustard seeds}, journal={FOOD SCIENCE AND TECHNOLOGY}, year=2021, pages={513-518} }