M. Tomas Et Al. , "Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants," FOOD CHEMISTRY , vol.220, pp.51-58, 2017
Tomas, M. Et Al. 2017. Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants. FOOD CHEMISTRY , vol.220 , 51-58.
Tomas, M., Beekwilder, J., HALL, R. D., SAĞDIÇ, O., BOYACIOGLU, D., & Capanoglu, E., (2017). Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants. FOOD CHEMISTRY , vol.220, 51-58.
Tomas, Merve Et Al. "Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants," FOOD CHEMISTRY , vol.220, 51-58, 2017
Tomas, Merve Et Al. "Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants." FOOD CHEMISTRY , vol.220, pp.51-58, 2017
Tomas, M. Et Al. (2017) . "Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants." FOOD CHEMISTRY , vol.220, pp.51-58.
@article{article, author={Merve Tomas Et Al. }, title={Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants}, journal={FOOD CHEMISTRY}, year=2017, pages={51-58} }