Comert, E. D. Et Al. 2017. Mitigation of ovalbumin glycation in vitro by its treatment with green tea polyphenols. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, no.1 , 11-19.

Comert, E. D., Akillioglu, H. G., & GÖKMEN, V., (2017). Mitigation of ovalbumin glycation in vitro by its treatment with green tea polyphenols. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, no.1, 11-19.

Comert, EZGİ, HALİSE GÜL AKILLIOĞLU, And VURAL GÖKMEN. "Mitigation of ovalbumin glycation in vitro by its treatment with green tea polyphenols," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, no.1, 11-19, 2017

Comert, EZGİ D. Et Al. "Mitigation of ovalbumin glycation in vitro by its treatment with green tea polyphenols." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, no.1, pp.11-19, 2017

Comert, E. D. Akillioglu, H. G. And GÖKMEN, V. (2017) . "Mitigation of ovalbumin glycation in vitro by its treatment with green tea polyphenols." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, no.1, pp.11-19.

@article{article, author={EZGİ DOĞAN CÖMERT Et Al. }, title={Mitigation of ovalbumin glycation in vitro by its treatment with green tea polyphenols}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2017, pages={11-19} }