ŞAHAN, Y. Et Al. 2019. Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies. FOOD SCIENCE AND BIOTECHNOLOGY , vol.28, no.5 , 1401-1408.

ŞAHAN, Y., AYDIN, E., Dundar, A. I., DÜLGER ALTINER, D., Celik, G., & GÖÇMEN, D., (2019). Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies. FOOD SCIENCE AND BIOTECHNOLOGY , vol.28, no.5, 1401-1408.

ŞAHAN, YASEMİN Et Al. "Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies," FOOD SCIENCE AND BIOTECHNOLOGY , vol.28, no.5, 1401-1408, 2019

ŞAHAN, YASEMİN Et Al. "Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies." FOOD SCIENCE AND BIOTECHNOLOGY , vol.28, no.5, pp.1401-1408, 2019

ŞAHAN, Y. Et Al. (2019) . "Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies." FOOD SCIENCE AND BIOTECHNOLOGY , vol.28, no.5, pp.1401-1408.

@article{article, author={YASEMİN ŞAHAN Et Al. }, title={Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies}, journal={FOOD SCIENCE AND BIOTECHNOLOGY}, year=2019, pages={1401-1408} }