Altunkaya, A. And GÖKMEN, V. 2009. Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa). FOOD CHEMISTRY , vol.117, no.1 , 122-126.

Altunkaya, A., & GÖKMEN, V., (2009). Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa). FOOD CHEMISTRY , vol.117, no.1, 122-126.

Altunkaya, Arzu, And VURAL GÖKMEN. "Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa)," FOOD CHEMISTRY , vol.117, no.1, 122-126, 2009

Altunkaya, Arzu And GÖKMEN, VURAL. "Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa)." FOOD CHEMISTRY , vol.117, no.1, pp.122-126, 2009

Altunkaya, A. And GÖKMEN, V. (2009) . "Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa)." FOOD CHEMISTRY , vol.117, no.1, pp.122-126.

@article{article, author={Arzu Altunkaya And author={VURAL GÖKMEN}, title={Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa)}, journal={FOOD CHEMISTRY}, year=2009, pages={122-126} }