KELEBEK, H. Et Al. 2017. Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process. FOOD CHEMISTRY , vol.220 , 31-41.

KELEBEK, H., SELLİ, S., KADİROĞLU, P., KOLA, O., Kesen, S., UÇAR, B., ... ÇETİNER, B.(2017). Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process. FOOD CHEMISTRY , vol.220, 31-41.

KELEBEK, Hasim Et Al. "Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process," FOOD CHEMISTRY , vol.220, 31-41, 2017

KELEBEK, Hasim Et Al. "Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process." FOOD CHEMISTRY , vol.220, pp.31-41, 2017

KELEBEK, H. Et Al. (2017) . "Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process." FOOD CHEMISTRY , vol.220, pp.31-41.

@article{article, author={Hasim KELEBEK Et Al. }, title={Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process}, journal={FOOD CHEMISTRY}, year=2017, pages={31-41} }