Kamiloglu, S. Et Al. 2015. Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades. FOOD CHEMISTRY , vol.186 , 74-82.

Kamiloglu, S., Pasli, A. A., Özçelik, B., Van Camp, J., & Çapanoğlu Güven, E., (2015). Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades. FOOD CHEMISTRY , vol.186, 74-82.

Kamiloglu, SENEM Et Al. "Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades," FOOD CHEMISTRY , vol.186, 74-82, 2015

Kamiloglu, SENEM K. Et Al. "Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades." FOOD CHEMISTRY , vol.186, pp.74-82, 2015

Kamiloglu, S. Et Al. (2015) . "Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades." FOOD CHEMISTRY , vol.186, pp.74-82.

@article{article, author={SENEM KAMİLOĞLU BEŞTEPE Et Al. }, title={Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades}, journal={FOOD CHEMISTRY}, year=2015, pages={74-82} }