BAKIR, S. Et Al. 2016. Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES , vol.17 .

BAKIR, S., Toydemir, G., BOYACIOGLU, D., Beekwilder, J., & Capanoglu, E., (2016). Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES , vol.17.

BAKIR, Sena Et Al. "Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility," INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES , vol.17, 2016

BAKIR, Sena Et Al. "Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility." INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES , vol.17, 2016

BAKIR, S. Et Al. (2016) . "Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility." INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES , vol.17.

@article{article, author={Sena BAKIR Et Al. }, title={Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility}, journal={INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES}, year=2016}