Acar, O. C. Et Al. 2009. Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.229, no.6 , 961-969.

Acar, O. C., GÖKMEN, V., Pellegrini, N., & Fogliano, V., (2009). Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.229, no.6, 961-969.

Acar, Ozge Et Al. "Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.229, no.6, 961-969, 2009

Acar, Ozge C. Et Al. "Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.229, no.6, pp.961-969, 2009

Acar, O. C. Et Al. (2009) . "Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.229, no.6, pp.961-969.

@article{article, author={Ozge C. Acar Et Al. }, title={Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2009, pages={961-969} }