Kamiloglu, S. Et Al. 2017. Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.77 , 475-481.

Kamiloglu, S., Özkan, G., Isik, H., Horoz, O., Van Camp, J., & Çapanoğlu Güven, E., (2017). Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.77, 475-481.

Kamiloglu, SENEM Et Al. "Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.77, 475-481, 2017

Kamiloglu, SENEM K. Et Al. "Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.77, pp.475-481, 2017

Kamiloglu, S. Et Al. (2017) . "Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.77, pp.475-481.

@article{article, author={SENEM KAMİLOĞLU BEŞTEPE Et Al. }, title={Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2017, pages={475-481} }