Zilic, S. Et Al. 2013. Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.237, no.3 , 409-418.

Zilic, S., Akillioglu, H. G., Serpen, A., Peric, V., & GÖKMEN, V., (2013). Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.237, no.3, 409-418.

Zilic, Sladana Et Al. "Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.237, no.3, 409-418, 2013

Zilic, Sladana Et Al. "Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.237, no.3, pp.409-418, 2013

Zilic, S. Et Al. (2013) . "Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.237, no.3, pp.409-418.

@article{article, author={Sladana Zilic Et Al. }, title={Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2013, pages={409-418} }