D. Özyurt Et Al. , "Effect of Oven and Microwave Heating on the Total Antioxidant Capacity of Dietary Onions Grown in Turkey," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.16, no.3, pp.536-548, 2013
Özyurt, D. Et Al. 2013. Effect of Oven and Microwave Heating on the Total Antioxidant Capacity of Dietary Onions Grown in Turkey. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.16, no.3 , 536-548.
Özyurt, D., Goc, B., Demirata, B., & Apak, R., (2013). Effect of Oven and Microwave Heating on the Total Antioxidant Capacity of Dietary Onions Grown in Turkey. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.16, no.3, 536-548.
Özyurt, Dilek Et Al. "Effect of Oven and Microwave Heating on the Total Antioxidant Capacity of Dietary Onions Grown in Turkey," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.16, no.3, 536-548, 2013
Özyurt, Dilek Et Al. "Effect of Oven and Microwave Heating on the Total Antioxidant Capacity of Dietary Onions Grown in Turkey." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.16, no.3, pp.536-548, 2013
Özyurt, D. Et Al. (2013) . "Effect of Oven and Microwave Heating on the Total Antioxidant Capacity of Dietary Onions Grown in Turkey." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.16, no.3, pp.536-548.
@article{article, author={Dilek ÖZYURT Et Al. }, title={Effect of Oven and Microwave Heating on the Total Antioxidant Capacity of Dietary Onions Grown in Turkey}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, year=2013, pages={536-548} }