M. Tomas Et Al. , "Processing black mulberry into jam: effects on antioxidant potential and in vitro bioaccessibility," JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.97, no.10, pp.3106-3113, 2017
Tomas, M. Et Al. 2017. Processing black mulberry into jam: effects on antioxidant potential and in vitro bioaccessibility. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.97, no.10 , 3106-3113.
Tomas, M., Toydemir, G., Boyacioglu, D., Hall, R. D., Beekwilder, J., & Çapanoğlu Güven, E., (2017). Processing black mulberry into jam: effects on antioxidant potential and in vitro bioaccessibility. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.97, no.10, 3106-3113.
Tomas, Merve Et Al. "Processing black mulberry into jam: effects on antioxidant potential and in vitro bioaccessibility," JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.97, no.10, 3106-3113, 2017
Tomas, Merve Et Al. "Processing black mulberry into jam: effects on antioxidant potential and in vitro bioaccessibility." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.97, no.10, pp.3106-3113, 2017
Tomas, M. Et Al. (2017) . "Processing black mulberry into jam: effects on antioxidant potential and in vitro bioaccessibility." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.97, no.10, pp.3106-3113.
@article{article, author={Merve Tomas Et Al. }, title={Processing black mulberry into jam: effects on antioxidant potential and in vitro bioaccessibility}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, year=2017, pages={3106-3113} }