B. Toktaş Et Al. , "Changes in antioxidant capacity of black carrot during production of traditional fermented Shalgam beverage," 7th International Conference and Exhibition on Nutraceuticals and Functional Foods , İstanbul, Turkey, pp.325, 2014
Toktaş, B. Et Al. 2014. Changes in antioxidant capacity of black carrot during production of traditional fermented Shalgam beverage. 7th International Conference and Exhibition on Nutraceuticals and Functional Foods , (İstanbul, Turkey), 325.
Toktaş, B., Ecemiş, G., Kasapoğlu, K. N., & Özçelik, B., (2014). Changes in antioxidant capacity of black carrot during production of traditional fermented Shalgam beverage . 7th International Conference and Exhibition on Nutraceuticals and Functional Foods (pp.325). İstanbul, Turkey
Toktaş, Betül Et Al. "Changes in antioxidant capacity of black carrot during production of traditional fermented Shalgam beverage," 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, İstanbul, Turkey, 2014
Toktaş, Betül Et Al. "Changes in antioxidant capacity of black carrot during production of traditional fermented Shalgam beverage." 7th International Conference and Exhibition on Nutraceuticals and Functional Foods , İstanbul, Turkey, pp.325, 2014
Toktaş, B. Et Al. (2014) . "Changes in antioxidant capacity of black carrot during production of traditional fermented Shalgam beverage." 7th International Conference and Exhibition on Nutraceuticals and Functional Foods , İstanbul, Turkey, p.325.
@conferencepaper{conferencepaper, author={Betül Toktaş Et Al. }, title={Changes in antioxidant capacity of black carrot during production of traditional fermented Shalgam beverage}, congress name={7th International Conference and Exhibition on Nutraceuticals and Functional Foods}, city={İstanbul}, country={Turkey}, year={2014}, pages={325} }