Altunkaya, A. And GÖKMEN, V. 2008. Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa). FOOD CHEMISTRY , vol.107, no.3 , 1173-1179.

Altunkaya, A., & GÖKMEN, V., (2008). Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa). FOOD CHEMISTRY , vol.107, no.3, 1173-1179.

Altunkaya, Arzu, And VURAL GÖKMEN. "Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)," FOOD CHEMISTRY , vol.107, no.3, 1173-1179, 2008

Altunkaya, Arzu And GÖKMEN, VURAL. "Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)." FOOD CHEMISTRY , vol.107, no.3, pp.1173-1179, 2008

Altunkaya, A. And GÖKMEN, V. (2008) . "Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)." FOOD CHEMISTRY , vol.107, no.3, pp.1173-1179.

@article{article, author={Arzu Altunkaya And author={VURAL GÖKMEN}, title={Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)}, journal={FOOD CHEMISTRY}, year=2008, pages={1173-1179} }