Basay, S. Et Al. 2021. Organic and conventional solanaceous vegetables: Comparison of phenolic constituents, antioxidant and antibacterial potentials. ACTA ALIMENTARIA , vol.50, no.3 , 442-452.

Basay, S., Cimen, A., Baba, Y., Yildirim, A. B., & Turker, A. U., (2021). Organic and conventional solanaceous vegetables: Comparison of phenolic constituents, antioxidant and antibacterial potentials. ACTA ALIMENTARIA , vol.50, no.3, 442-452.

Basay, SEVİNÇ Et Al. "Organic and conventional solanaceous vegetables: Comparison of phenolic constituents, antioxidant and antibacterial potentials," ACTA ALIMENTARIA , vol.50, no.3, 442-452, 2021

Basay, SEVİNÇ Et Al. "Organic and conventional solanaceous vegetables: Comparison of phenolic constituents, antioxidant and antibacterial potentials." ACTA ALIMENTARIA , vol.50, no.3, pp.442-452, 2021

Basay, S. Et Al. (2021) . "Organic and conventional solanaceous vegetables: Comparison of phenolic constituents, antioxidant and antibacterial potentials." ACTA ALIMENTARIA , vol.50, no.3, pp.442-452.

@article{article, author={SEVİNÇ BAŞAY Et Al. }, title={Organic and conventional solanaceous vegetables: Comparison of phenolic constituents, antioxidant and antibacterial potentials}, journal={ACTA ALIMENTARIA}, year=2021, pages={442-452} }