E. TÜTEM, "Combined HPLC-CUPRAC Assay: Single Assay for Evaluation of Food Regarding Both Individual Antioxidant Constituents and Total Antioxidant Capacity," Workshop on Antioxidant Measurement Assay Methods , İstanbul, Turkey, pp.18, 2010
TÜTEM, E. 2010. Combined HPLC-CUPRAC Assay: Single Assay for Evaluation of Food Regarding Both Individual Antioxidant Constituents and Total Antioxidant Capacity. Workshop on Antioxidant Measurement Assay Methods , (İstanbul, Turkey), 18.
TÜTEM, E., (2010). Combined HPLC-CUPRAC Assay: Single Assay for Evaluation of Food Regarding Both Individual Antioxidant Constituents and Total Antioxidant Capacity . Workshop on Antioxidant Measurement Assay Methods (pp.18). İstanbul, Turkey
TÜTEM, Esma. "Combined HPLC-CUPRAC Assay: Single Assay for Evaluation of Food Regarding Both Individual Antioxidant Constituents and Total Antioxidant Capacity," Workshop on Antioxidant Measurement Assay Methods, İstanbul, Turkey, 2010
TÜTEM, Esma. "Combined HPLC-CUPRAC Assay: Single Assay for Evaluation of Food Regarding Both Individual Antioxidant Constituents and Total Antioxidant Capacity." Workshop on Antioxidant Measurement Assay Methods , İstanbul, Turkey, pp.18, 2010
TÜTEM, E. (2010) . "Combined HPLC-CUPRAC Assay: Single Assay for Evaluation of Food Regarding Both Individual Antioxidant Constituents and Total Antioxidant Capacity." Workshop on Antioxidant Measurement Assay Methods , İstanbul, Turkey, p.18.
@conferencepaper{conferencepaper, author={Esma TÜTEM}, title={Combined HPLC-CUPRAC Assay: Single Assay for Evaluation of Food Regarding Both Individual Antioxidant Constituents and Total Antioxidant Capacity}, congress name={Workshop on Antioxidant Measurement Assay Methods}, city={İstanbul}, country={Turkey}, year={2010}, pages={18} }