Akillioglu, H. G. And KARAKAYA, S. 2010. Changes in Total Phenols, Total Flavonoids, and Antioxidant Activities of Common Beans and Pinto Beans after Soaking, Cooking, and in vitro Digestion Process. FOOD SCIENCE AND BIOTECHNOLOGY , vol.19, no.3 , 633-639.

Akillioglu, H. G., & KARAKAYA, S., (2010). Changes in Total Phenols, Total Flavonoids, and Antioxidant Activities of Common Beans and Pinto Beans after Soaking, Cooking, and in vitro Digestion Process. FOOD SCIENCE AND BIOTECHNOLOGY , vol.19, no.3, 633-639.

Akillioglu, HALİSE, And SİBEL KARAKAYA. "Changes in Total Phenols, Total Flavonoids, and Antioxidant Activities of Common Beans and Pinto Beans after Soaking, Cooking, and in vitro Digestion Process," FOOD SCIENCE AND BIOTECHNOLOGY , vol.19, no.3, 633-639, 2010

Akillioglu, HALİSE G. And KARAKAYA, SİBEL. "Changes in Total Phenols, Total Flavonoids, and Antioxidant Activities of Common Beans and Pinto Beans after Soaking, Cooking, and in vitro Digestion Process." FOOD SCIENCE AND BIOTECHNOLOGY , vol.19, no.3, pp.633-639, 2010

Akillioglu, H. G. And KARAKAYA, S. (2010) . "Changes in Total Phenols, Total Flavonoids, and Antioxidant Activities of Common Beans and Pinto Beans after Soaking, Cooking, and in vitro Digestion Process." FOOD SCIENCE AND BIOTECHNOLOGY , vol.19, no.3, pp.633-639.

@article{article, author={HALİSE GÜL AKILLIOĞLU And author={SİBEL KARAKAYA}, title={Changes in Total Phenols, Total Flavonoids, and Antioxidant Activities of Common Beans and Pinto Beans after Soaking, Cooking, and in vitro Digestion Process}, journal={FOOD SCIENCE AND BIOTECHNOLOGY}, year=2010, pages={633-639} }