Keceli, T. And Gordon, M. 2002. Ferric ions reduce the antioxidant activity of the phenolic fraction of virgin olive oil. JOURNAL OF FOOD SCIENCE , vol.67, no.3 , 943-947.

Keceli, T., & Gordon, M., (2002). Ferric ions reduce the antioxidant activity of the phenolic fraction of virgin olive oil. JOURNAL OF FOOD SCIENCE , vol.67, no.3, 943-947.

Keceli, NURAY, And MH Gordon. "Ferric ions reduce the antioxidant activity of the phenolic fraction of virgin olive oil," JOURNAL OF FOOD SCIENCE , vol.67, no.3, 943-947, 2002

Keceli, NURAY And Gordon, MH. "Ferric ions reduce the antioxidant activity of the phenolic fraction of virgin olive oil." JOURNAL OF FOOD SCIENCE , vol.67, no.3, pp.943-947, 2002

Keceli, T. And Gordon, M. (2002) . "Ferric ions reduce the antioxidant activity of the phenolic fraction of virgin olive oil." JOURNAL OF FOOD SCIENCE , vol.67, no.3, pp.943-947.

@article{article, author={NURAY GÜZELER And author={MH Gordon}, title={Ferric ions reduce the antioxidant activity of the phenolic fraction of virgin olive oil}, journal={JOURNAL OF FOOD SCIENCE}, year=2002, pages={943-947} }