M. Gultekin-Ozguven Et Al. , "Influence of processing conditions on procyanidin profiles and antioxidant capacity of chocolates: Optimization of dark chocolate manufacturing by response surface methodology," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.66, pp.252-259, 2016
Gultekin-Ozguven, M. Et Al. 2016. Influence of processing conditions on procyanidin profiles and antioxidant capacity of chocolates: Optimization of dark chocolate manufacturing by response surface methodology. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.66 , 252-259.
Gultekin-Ozguven, M., BERKTAS, I., & Özçelik, B., (2016). Influence of processing conditions on procyanidin profiles and antioxidant capacity of chocolates: Optimization of dark chocolate manufacturing by response surface methodology. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.66, 252-259.
Gultekin-Ozguven, Mine, Ijlal BERKTAS, And Beraat Özçelik. "Influence of processing conditions on procyanidin profiles and antioxidant capacity of chocolates: Optimization of dark chocolate manufacturing by response surface methodology," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.66, 252-259, 2016
Gultekin-Ozguven, Mine Et Al. "Influence of processing conditions on procyanidin profiles and antioxidant capacity of chocolates: Optimization of dark chocolate manufacturing by response surface methodology." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.66, pp.252-259, 2016
Gultekin-Ozguven, M. BERKTAS, I. And Özçelik, B. (2016) . "Influence of processing conditions on procyanidin profiles and antioxidant capacity of chocolates: Optimization of dark chocolate manufacturing by response surface methodology." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.66, pp.252-259.
@article{article, author={Mine Gultekin-Ozguven Et Al. }, title={Influence of processing conditions on procyanidin profiles and antioxidant capacity of chocolates: Optimization of dark chocolate manufacturing by response surface methodology}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2016, pages={252-259} }