KOCADAĞLI, T. Et Al. 2013. Effects of infusion conditions and decaffeination on free amino acid profiles of green and black tea. FOOD RESEARCH INTERNATIONAL , vol.53, no.2 , 720-725.

KOCADAĞLI, T., OZDEMIR, K. S., & GÖKMEN, V., (2013). Effects of infusion conditions and decaffeination on free amino acid profiles of green and black tea. FOOD RESEARCH INTERNATIONAL , vol.53, no.2, 720-725.

KOCADAĞLI, TOLGAHAN, Kubra Sultan OZDEMIR, And VURAL GÖKMEN. "Effects of infusion conditions and decaffeination on free amino acid profiles of green and black tea," FOOD RESEARCH INTERNATIONAL , vol.53, no.2, 720-725, 2013

KOCADAĞLI, TOLGAHAN Et Al. "Effects of infusion conditions and decaffeination on free amino acid profiles of green and black tea." FOOD RESEARCH INTERNATIONAL , vol.53, no.2, pp.720-725, 2013

KOCADAĞLI, T. OZDEMIR, K. S. And GÖKMEN, V. (2013) . "Effects of infusion conditions and decaffeination on free amino acid profiles of green and black tea." FOOD RESEARCH INTERNATIONAL , vol.53, no.2, pp.720-725.

@article{article, author={TOLGAHAN KOCADAĞLI Et Al. }, title={Effects of infusion conditions and decaffeination on free amino acid profiles of green and black tea}, journal={FOOD RESEARCH INTERNATIONAL}, year=2013, pages={720-725} }