ÇELİK, E. E. And GÖKMEN, V. 2018. A study on interactions between the insoluble fractions of different coffee infusions and major cocoa free antioxidants and different coffee infusions and dark chocolate. FOOD CHEMISTRY , vol.255 , 8-14.

ÇELİK, E. E., & GÖKMEN, V., (2018). A study on interactions between the insoluble fractions of different coffee infusions and major cocoa free antioxidants and different coffee infusions and dark chocolate. FOOD CHEMISTRY , vol.255, 8-14.

ÇELİK, ECEM, And VURAL GÖKMEN. "A study on interactions between the insoluble fractions of different coffee infusions and major cocoa free antioxidants and different coffee infusions and dark chocolate," FOOD CHEMISTRY , vol.255, 8-14, 2018

ÇELİK, ECEM E. And GÖKMEN, VURAL. "A study on interactions between the insoluble fractions of different coffee infusions and major cocoa free antioxidants and different coffee infusions and dark chocolate." FOOD CHEMISTRY , vol.255, pp.8-14, 2018

ÇELİK, E. E. And GÖKMEN, V. (2018) . "A study on interactions between the insoluble fractions of different coffee infusions and major cocoa free antioxidants and different coffee infusions and dark chocolate." FOOD CHEMISTRY , vol.255, pp.8-14.

@article{article, author={ECEM EVRİM ÇELİK YILMAZ And author={VURAL GÖKMEN}, title={A study on interactions between the insoluble fractions of different coffee infusions and major cocoa free antioxidants and different coffee infusions and dark chocolate}, journal={FOOD CHEMISTRY}, year=2018, pages={8-14} }