Dasdemir, Y. Et Al. 2023. Blueberry-added black tea: Effects of infusion temperature, drying method, fruit concentration on the iron-polyphenol complex formation, polyphenols profile, antioxidant activity, and sensory properties. Food Chemistry , vol.410 .

Dasdemir, Y., Findik, B. T., Yildiz, H., & BİRİŞÇİ, E., (2023). Blueberry-added black tea: Effects of infusion temperature, drying method, fruit concentration on the iron-polyphenol complex formation, polyphenols profile, antioxidant activity, and sensory properties. Food Chemistry , vol.410.

Dasdemir, Yesim Et Al. "Blueberry-added black tea: Effects of infusion temperature, drying method, fruit concentration on the iron-polyphenol complex formation, polyphenols profile, antioxidant activity, and sensory properties," Food Chemistry , vol.410, 2023

Dasdemir, Yesim Et Al. "Blueberry-added black tea: Effects of infusion temperature, drying method, fruit concentration on the iron-polyphenol complex formation, polyphenols profile, antioxidant activity, and sensory properties." Food Chemistry , vol.410, 2023

Dasdemir, Y. Et Al. (2023) . "Blueberry-added black tea: Effects of infusion temperature, drying method, fruit concentration on the iron-polyphenol complex formation, polyphenols profile, antioxidant activity, and sensory properties." Food Chemistry , vol.410.

@article{article, author={Yesim Dasdemir Et Al. }, title={Blueberry-added black tea: Effects of infusion temperature, drying method, fruit concentration on the iron-polyphenol complex formation, polyphenols profile, antioxidant activity, and sensory properties}, journal={Food Chemistry}, year=2023}