ŞAHAN, Y. Et Al. 2013. Effect of processing techniques on antioxidative enzyme activities, antioxidant capacity, phenolic compounds, and fatty acids of table olives. FOOD SCIENCE AND BIOTECHNOLOGY , vol.22, no.3 , 613-620.

ŞAHAN, Y., CANSEV, A., & Gulen, H., (2013). Effect of processing techniques on antioxidative enzyme activities, antioxidant capacity, phenolic compounds, and fatty acids of table olives. FOOD SCIENCE AND BIOTECHNOLOGY , vol.22, no.3, 613-620.

ŞAHAN, YASEMİN, ASUMAN CANSEV, And Hatice Gulen. "Effect of processing techniques on antioxidative enzyme activities, antioxidant capacity, phenolic compounds, and fatty acids of table olives," FOOD SCIENCE AND BIOTECHNOLOGY , vol.22, no.3, 613-620, 2013

ŞAHAN, YASEMİN Et Al. "Effect of processing techniques on antioxidative enzyme activities, antioxidant capacity, phenolic compounds, and fatty acids of table olives." FOOD SCIENCE AND BIOTECHNOLOGY , vol.22, no.3, pp.613-620, 2013

ŞAHAN, Y. CANSEV, A. And Gulen, H. (2013) . "Effect of processing techniques on antioxidative enzyme activities, antioxidant capacity, phenolic compounds, and fatty acids of table olives." FOOD SCIENCE AND BIOTECHNOLOGY , vol.22, no.3, pp.613-620.

@article{article, author={YASEMİN ŞAHAN Et Al. }, title={Effect of processing techniques on antioxidative enzyme activities, antioxidant capacity, phenolic compounds, and fatty acids of table olives}, journal={FOOD SCIENCE AND BIOTECHNOLOGY}, year=2013, pages={613-620} }