Aksay, O. Et Al. 2021. LC-DAD-ESI-MS/MS-based assessment of the bioactive compounds in fresh and fermented caper (Capparis spinosa) buds and berries. FOOD CHEMISTRY , vol.337 .

Aksay, O., SELLİ, S., & Kelebek, H., (2021). LC-DAD-ESI-MS/MS-based assessment of the bioactive compounds in fresh and fermented caper (Capparis spinosa) buds and berries. FOOD CHEMISTRY , vol.337.

Aksay, Ozge, SERKAN SELLİ, And Hasim Kelebek. "LC-DAD-ESI-MS/MS-based assessment of the bioactive compounds in fresh and fermented caper (Capparis spinosa) buds and berries," FOOD CHEMISTRY , vol.337, 2021

Aksay, Ozge Et Al. "LC-DAD-ESI-MS/MS-based assessment of the bioactive compounds in fresh and fermented caper (Capparis spinosa) buds and berries." FOOD CHEMISTRY , vol.337, 2021

Aksay, O. SELLİ, S. And Kelebek, H. (2021) . "LC-DAD-ESI-MS/MS-based assessment of the bioactive compounds in fresh and fermented caper (Capparis spinosa) buds and berries." FOOD CHEMISTRY , vol.337.

@article{article, author={Ozge Aksay Et Al. }, title={LC-DAD-ESI-MS/MS-based assessment of the bioactive compounds in fresh and fermented caper (Capparis spinosa) buds and berries}, journal={FOOD CHEMISTRY}, year=2021}