D. Saloğlu Dertli, "Microwave Assisted Extraction of Antioxidant Phenolic Compounds from Artichoke (Cynara scolymus L. cv Bayrampasa): Optimization and Kinetics Modeling," INTERNATIONAL FOOD RESEARCH JOURNAL , vol.28, no.4, pp.704-715, 2021
Saloğlu Dertli, D. 2021. Microwave Assisted Extraction of Antioxidant Phenolic Compounds from Artichoke (Cynara scolymus L. cv Bayrampasa): Optimization and Kinetics Modeling. INTERNATIONAL FOOD RESEARCH JOURNAL , vol.28, no.4 , 704-715.
Saloğlu Dertli, D., (2021). Microwave Assisted Extraction of Antioxidant Phenolic Compounds from Artichoke (Cynara scolymus L. cv Bayrampasa): Optimization and Kinetics Modeling. INTERNATIONAL FOOD RESEARCH JOURNAL , vol.28, no.4, 704-715.
Saloğlu Dertli, Didem. "Microwave Assisted Extraction of Antioxidant Phenolic Compounds from Artichoke (Cynara scolymus L. cv Bayrampasa): Optimization and Kinetics Modeling," INTERNATIONAL FOOD RESEARCH JOURNAL , vol.28, no.4, 704-715, 2021
Saloğlu Dertli, Didem S. . "Microwave Assisted Extraction of Antioxidant Phenolic Compounds from Artichoke (Cynara scolymus L. cv Bayrampasa): Optimization and Kinetics Modeling." INTERNATIONAL FOOD RESEARCH JOURNAL , vol.28, no.4, pp.704-715, 2021
Saloğlu Dertli, D. (2021) . "Microwave Assisted Extraction of Antioxidant Phenolic Compounds from Artichoke (Cynara scolymus L. cv Bayrampasa): Optimization and Kinetics Modeling." INTERNATIONAL FOOD RESEARCH JOURNAL , vol.28, no.4, pp.704-715.
@article{article, author={Didem Saloğlu Dertli}, title={Microwave Assisted Extraction of Antioxidant Phenolic Compounds from Artichoke (Cynara scolymus L. cv Bayrampasa): Optimization and Kinetics Modeling}, journal={INTERNATIONAL FOOD RESEARCH JOURNAL}, year=2021, pages={704-715} }