TAŞ, N. And GÖKMEN, V. 2017. Phenolic compounds in natural and roasted nuts and their skins: a brief review. CURRENT OPINION IN FOOD SCIENCE , vol.14 , 103-109.

TAŞ, N., & GÖKMEN, V., (2017). Phenolic compounds in natural and roasted nuts and their skins: a brief review. CURRENT OPINION IN FOOD SCIENCE , vol.14, 103-109.

TAŞ, NESLİHAN, And VURAL GÖKMEN. "Phenolic compounds in natural and roasted nuts and their skins: a brief review," CURRENT OPINION IN FOOD SCIENCE , vol.14, 103-109, 2017

TAŞ, NESLİHAN And GÖKMEN, VURAL. "Phenolic compounds in natural and roasted nuts and their skins: a brief review." CURRENT OPINION IN FOOD SCIENCE , vol.14, pp.103-109, 2017

TAŞ, N. And GÖKMEN, V. (2017) . "Phenolic compounds in natural and roasted nuts and their skins: a brief review." CURRENT OPINION IN FOOD SCIENCE , vol.14, pp.103-109.

@article{article, author={NESLİHAN TAŞ And author={VURAL GÖKMEN}, title={Phenolic compounds in natural and roasted nuts and their skins: a brief review}, journal={CURRENT OPINION IN FOOD SCIENCE}, year=2017, pages={103-109} }