Ozgen, M. Et Al. 2009. CHANGES IN CHEMICAL COMPOSITION, ANTIOXIDANT ACTIVITIES AND TOTAL PHENOLIC CONTENT OF ARBUTUS ANDRACHNE FRUIT AT DIFFERENT MATURATION STAGES. ITALIAN JOURNAL OF FOOD SCIENCE , vol.21, no.1 , 65-72.

Ozgen, M., Torun, A. A., ERCİŞLİ, S., & Serce, S., (2009). CHANGES IN CHEMICAL COMPOSITION, ANTIOXIDANT ACTIVITIES AND TOTAL PHENOLIC CONTENT OF ARBUTUS ANDRACHNE FRUIT AT DIFFERENT MATURATION STAGES. ITALIAN JOURNAL OF FOOD SCIENCE , vol.21, no.1, 65-72.

Ozgen, M. Et Al. "CHANGES IN CHEMICAL COMPOSITION, ANTIOXIDANT ACTIVITIES AND TOTAL PHENOLIC CONTENT OF ARBUTUS ANDRACHNE FRUIT AT DIFFERENT MATURATION STAGES," ITALIAN JOURNAL OF FOOD SCIENCE , vol.21, no.1, 65-72, 2009

Ozgen, M. Et Al. "CHANGES IN CHEMICAL COMPOSITION, ANTIOXIDANT ACTIVITIES AND TOTAL PHENOLIC CONTENT OF ARBUTUS ANDRACHNE FRUIT AT DIFFERENT MATURATION STAGES." ITALIAN JOURNAL OF FOOD SCIENCE , vol.21, no.1, pp.65-72, 2009

Ozgen, M. Et Al. (2009) . "CHANGES IN CHEMICAL COMPOSITION, ANTIOXIDANT ACTIVITIES AND TOTAL PHENOLIC CONTENT OF ARBUTUS ANDRACHNE FRUIT AT DIFFERENT MATURATION STAGES." ITALIAN JOURNAL OF FOOD SCIENCE , vol.21, no.1, pp.65-72.

@article{article, author={M. Ozgen Et Al. }, title={CHANGES IN CHEMICAL COMPOSITION, ANTIOXIDANT ACTIVITIES AND TOTAL PHENOLIC CONTENT OF ARBUTUS ANDRACHNE FRUIT AT DIFFERENT MATURATION STAGES}, journal={ITALIAN JOURNAL OF FOOD SCIENCE}, year=2009, pages={65-72} }