Alasalvar, C. Et Al. 2013. Compositional, Nutritional, and Functional Characteristics of Instant Teas Produced from Low- and High-Quality Black Teas. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.61, no.31 , 7529-7536.

Alasalvar, C., Pelvan, E., Ozdemir, K. S., KOCADAĞLI, T., Mogol, B. A., Pasli, A. A., ... Ozcan, N.(2013). Compositional, Nutritional, and Functional Characteristics of Instant Teas Produced from Low- and High-Quality Black Teas. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.61, no.31, 7529-7536.

Alasalvar, Cesarettin Et Al. "Compositional, Nutritional, and Functional Characteristics of Instant Teas Produced from Low- and High-Quality Black Teas," JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.61, no.31, 7529-7536, 2013

Alasalvar, Cesarettin Et Al. "Compositional, Nutritional, and Functional Characteristics of Instant Teas Produced from Low- and High-Quality Black Teas." JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.61, no.31, pp.7529-7536, 2013

Alasalvar, C. Et Al. (2013) . "Compositional, Nutritional, and Functional Characteristics of Instant Teas Produced from Low- and High-Quality Black Teas." JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.61, no.31, pp.7529-7536.

@article{article, author={Cesarettin Alasalvar Et Al. }, title={Compositional, Nutritional, and Functional Characteristics of Instant Teas Produced from Low- and High-Quality Black Teas}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, year=2013, pages={7529-7536} }