T. GÜNGÖR ERTUĞRAL, "Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types," Journal of Apitherapy and Nature , 2021
GÜNGÖR ERTUĞRAL, T. 2021. Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types. Journal of Apitherapy and Nature .
GÜNGÖR ERTUĞRAL, T., (2021). Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types. Journal of Apitherapy and Nature .
GÜNGÖR ERTUĞRAL, TUĞBA. "Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types," Journal of Apitherapy and Nature , 2021
GÜNGÖR ERTUĞRAL, TUĞBA G. . "Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types." Journal of Apitherapy and Nature , 2021
GÜNGÖR ERTUĞRAL, T. (2021) . "Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types." Journal of Apitherapy and Nature .
@article{article, author={TUĞBA GÜNGÖR ERTUĞRAL}, title={Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types}, journal={Journal of Apitherapy and Nature}, year=2021}