E. Dogan And V. GÖKMEN, "Mechanism of the interaction between insoluble wheat bran and polyphenols leading to increased antioxidant capacity," FOOD RESEARCH INTERNATIONAL , vol.69, pp.189-193, 2015
Dogan, E. And GÖKMEN, V. 2015. Mechanism of the interaction between insoluble wheat bran and polyphenols leading to increased antioxidant capacity. FOOD RESEARCH INTERNATIONAL , vol.69 , 189-193.
Dogan, E., & GÖKMEN, V., (2015). Mechanism of the interaction between insoluble wheat bran and polyphenols leading to increased antioxidant capacity. FOOD RESEARCH INTERNATIONAL , vol.69, 189-193.
Dogan, EZGİ, And VURAL GÖKMEN. "Mechanism of the interaction between insoluble wheat bran and polyphenols leading to increased antioxidant capacity," FOOD RESEARCH INTERNATIONAL , vol.69, 189-193, 2015
Dogan, EZGİ D. And GÖKMEN, VURAL. "Mechanism of the interaction between insoluble wheat bran and polyphenols leading to increased antioxidant capacity." FOOD RESEARCH INTERNATIONAL , vol.69, pp.189-193, 2015
Dogan, E. And GÖKMEN, V. (2015) . "Mechanism of the interaction between insoluble wheat bran and polyphenols leading to increased antioxidant capacity." FOOD RESEARCH INTERNATIONAL , vol.69, pp.189-193.
@article{article, author={EZGİ DOĞAN CÖMERT And author={VURAL GÖKMEN}, title={Mechanism of the interaction between insoluble wheat bran and polyphenols leading to increased antioxidant capacity}, journal={FOOD RESEARCH INTERNATIONAL}, year=2015, pages={189-193} }