Turkmen Erol, N. Et Al. 2005. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. FOOD CHEMISTRY , vol.93, no.4 , 713-718.

Turkmen Erol, N., Sari, F., & Velioglu, Y., (2005). The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. FOOD CHEMISTRY , vol.93, no.4, 713-718.

Turkmen Erol, NİHAL, F Sari, And Ys Velioglu. "The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables," FOOD CHEMISTRY , vol.93, no.4, 713-718, 2005

Turkmen Erol, NİHAL T. Et Al. "The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables." FOOD CHEMISTRY , vol.93, no.4, pp.713-718, 2005

Turkmen Erol, N. Sari, F. And Velioglu, Y. (2005) . "The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables." FOOD CHEMISTRY , vol.93, no.4, pp.713-718.

@article{article, author={NİHAL TÜRKMEN EROL Et Al. }, title={The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables}, journal={FOOD CHEMISTRY}, year=2005, pages={713-718} }