ŞENGÜL, M. Et Al. 2014. THE EFFECT OF COOKING ON TOTAL POLYPHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF SELECTED VEGETABLES. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.17, no.3 , 481-490.

ŞENGÜL, M., Yildiz, H., & Kavaz, A., (2014). THE EFFECT OF COOKING ON TOTAL POLYPHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF SELECTED VEGETABLES. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.17, no.3, 481-490.

ŞENGÜL, Memnune, Hilal Yildiz, And Arzu KAVAZ YÜKSEL. "THE EFFECT OF COOKING ON TOTAL POLYPHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF SELECTED VEGETABLES," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.17, no.3, 481-490, 2014

ŞENGÜL, Memnune Et Al. "THE EFFECT OF COOKING ON TOTAL POLYPHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF SELECTED VEGETABLES." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.17, no.3, pp.481-490, 2014

ŞENGÜL, M. Yildiz, H. And Kavaz, A. (2014) . "THE EFFECT OF COOKING ON TOTAL POLYPHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF SELECTED VEGETABLES." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.17, no.3, pp.481-490.

@article{article, author={Memnune ŞENGÜL Et Al. }, title={THE EFFECT OF COOKING ON TOTAL POLYPHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF SELECTED VEGETABLES}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, year=2014, pages={481-490} }