ÇELİK, E. E. Et Al. 2018. Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment. FOOD RESEARCH INTERNATIONAL , vol.108 , 286-294.

ÇELİK, E. E., Amigo Rubio, J. M., Andersen, M. L., & GÖKMEN, V., (2018). Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment. FOOD RESEARCH INTERNATIONAL , vol.108, 286-294.

ÇELİK, ECEM Et Al. "Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment," FOOD RESEARCH INTERNATIONAL , vol.108, 286-294, 2018

ÇELİK, ECEM E. Et Al. "Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment." FOOD RESEARCH INTERNATIONAL , vol.108, pp.286-294, 2018

ÇELİK, E. E. Et Al. (2018) . "Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment." FOOD RESEARCH INTERNATIONAL , vol.108, pp.286-294.

@article{article, author={ECEM EVRİM ÇELİK YILMAZ Et Al. }, title={Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment}, journal={FOOD RESEARCH INTERNATIONAL}, year=2018, pages={286-294} }