KOCADAĞLI, T. And GÖKMEN, V. 2016. Effect of roasting and brewing on the antioxidant capacity of espresso brews determined by the QUENCHER procedure. Food Research International , vol.89 , 976-981.

KOCADAĞLI, T., & GÖKMEN, V., (2016). Effect of roasting and brewing on the antioxidant capacity of espresso brews determined by the QUENCHER procedure. Food Research International , vol.89, 976-981.

KOCADAĞLI, TOLGAHAN, And VURAL GÖKMEN. "Effect of roasting and brewing on the antioxidant capacity of espresso brews determined by the QUENCHER procedure," Food Research International , vol.89, 976-981, 2016

KOCADAĞLI, TOLGAHAN And GÖKMEN, VURAL. "Effect of roasting and brewing on the antioxidant capacity of espresso brews determined by the QUENCHER procedure." Food Research International , vol.89, pp.976-981, 2016

KOCADAĞLI, T. And GÖKMEN, V. (2016) . "Effect of roasting and brewing on the antioxidant capacity of espresso brews determined by the QUENCHER procedure." Food Research International , vol.89, pp.976-981.

@article{article, author={TOLGAHAN KOCADAĞLI And author={VURAL GÖKMEN}, title={Effect of roasting and brewing on the antioxidant capacity of espresso brews determined by the QUENCHER procedure}, journal={Food Research International}, year=2016, pages={976-981} }