Kelebek, H. Et Al. 2020. LC-DAD/ESI MS/MS characterization of fresh and cooked Capia and Aleppo red peppers (Capsicum annuumL.) phenolic profiles. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.10 , 1971-1980.

Kelebek, H., Sevindik, O., Uzlasir, T., & SELLİ, S., (2020). LC-DAD/ESI MS/MS characterization of fresh and cooked Capia and Aleppo red peppers (Capsicum annuumL.) phenolic profiles. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.10, 1971-1980.

Kelebek, Hasim Et Al. "LC-DAD/ESI MS/MS characterization of fresh and cooked Capia and Aleppo red peppers (Capsicum annuumL.) phenolic profiles," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.10, 1971-1980, 2020

Kelebek, Hasim Et Al. "LC-DAD/ESI MS/MS characterization of fresh and cooked Capia and Aleppo red peppers (Capsicum annuumL.) phenolic profiles." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.10, pp.1971-1980, 2020

Kelebek, H. Et Al. (2020) . "LC-DAD/ESI MS/MS characterization of fresh and cooked Capia and Aleppo red peppers (Capsicum annuumL.) phenolic profiles." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.10, pp.1971-1980.

@article{article, author={Hasim Kelebek Et Al. }, title={LC-DAD/ESI MS/MS characterization of fresh and cooked Capia and Aleppo red peppers (Capsicum annuumL.) phenolic profiles}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2020, pages={1971-1980} }