Ammar, S. Et Al. 2017. LC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: Effect of olive leaves addition on chemical composition. FOOD RESEARCH INTERNATIONAL , vol.100 , 477-485.

Ammar, S., Kelebek, H., Zribi, A., Abichou, M., SELLİ, S., & Bouaziz, M., (2017). LC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: Effect of olive leaves addition on chemical composition. FOOD RESEARCH INTERNATIONAL , vol.100, 477-485.

Ammar, Sonda Et Al. "LC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: Effect of olive leaves addition on chemical composition," FOOD RESEARCH INTERNATIONAL , vol.100, 477-485, 2017

Ammar, Sonda Et Al. "LC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: Effect of olive leaves addition on chemical composition." FOOD RESEARCH INTERNATIONAL , vol.100, pp.477-485, 2017

Ammar, S. Et Al. (2017) . "LC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: Effect of olive leaves addition on chemical composition." FOOD RESEARCH INTERNATIONAL , vol.100, pp.477-485.

@article{article, author={Sonda Ammar Et Al. }, title={LC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: Effect of olive leaves addition on chemical composition}, journal={FOOD RESEARCH INTERNATIONAL}, year=2017, pages={477-485} }