K. I. Berker Et Al. , "Total Antioxidant Capacity Assay Using Optimized Ferricyanide/Prussian Blue Method," FOOD ANALYTICAL METHODS , vol.3, no.3, pp.154-168, 2010
Berker, K. I. Et Al. 2010. Total Antioxidant Capacity Assay Using Optimized Ferricyanide/Prussian Blue Method. FOOD ANALYTICAL METHODS , vol.3, no.3 , 154-168.
Berker, K. I., GUCLU, K., TOR, I., DEMIRATA, B., & APAK, R., (2010). Total Antioxidant Capacity Assay Using Optimized Ferricyanide/Prussian Blue Method. FOOD ANALYTICAL METHODS , vol.3, no.3, 154-168.
Berker, Birsen Et Al. "Total Antioxidant Capacity Assay Using Optimized Ferricyanide/Prussian Blue Method," FOOD ANALYTICAL METHODS , vol.3, no.3, 154-168, 2010
Berker, Birsen Et Al. "Total Antioxidant Capacity Assay Using Optimized Ferricyanide/Prussian Blue Method." FOOD ANALYTICAL METHODS , vol.3, no.3, pp.154-168, 2010
Berker, K. I. Et Al. (2010) . "Total Antioxidant Capacity Assay Using Optimized Ferricyanide/Prussian Blue Method." FOOD ANALYTICAL METHODS , vol.3, no.3, pp.154-168.
@article{article, author={Birsen Öztürk Et Al. }, title={Total Antioxidant Capacity Assay Using Optimized Ferricyanide/Prussian Blue Method}, journal={FOOD ANALYTICAL METHODS}, year=2010, pages={154-168} }