K. Kandemir Et Al. , "Recent advances on the improvement of quercetin bioavailability," TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.119, pp.192-200, 2022
Kandemir, K. Et Al. 2022. Recent advances on the improvement of quercetin bioavailability. TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.119 , 192-200.
Kandemir, K., Tomas, M., McClements, D. J., & Çapanoğlu Güven, E., (2022). Recent advances on the improvement of quercetin bioavailability. TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.119, 192-200.
Kandemir, Kevser Et Al. "Recent advances on the improvement of quercetin bioavailability," TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.119, 192-200, 2022
Kandemir, Kevser Et Al. "Recent advances on the improvement of quercetin bioavailability." TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.119, pp.192-200, 2022
Kandemir, K. Et Al. (2022) . "Recent advances on the improvement of quercetin bioavailability." TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.119, pp.192-200.
@article{article, author={Kevser Kandemir Et Al. }, title={Recent advances on the improvement of quercetin bioavailability}, journal={TRENDS IN FOOD SCIENCE & TECHNOLOGY}, year=2022, pages={192-200} }