Keceli, T. And Gordon, M. 2001. The antioxidant activity and stability of the phenolic fraction of green olives and extra virgin olive oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.81, no.14 , 1391-1396.

Keceli, T., & Gordon, M., (2001). The antioxidant activity and stability of the phenolic fraction of green olives and extra virgin olive oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.81, no.14, 1391-1396.

Keceli, NURAY, And MH Gordon. "The antioxidant activity and stability of the phenolic fraction of green olives and extra virgin olive oil," JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.81, no.14, 1391-1396, 2001

Keceli, NURAY And Gordon, MH. "The antioxidant activity and stability of the phenolic fraction of green olives and extra virgin olive oil." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.81, no.14, pp.1391-1396, 2001

Keceli, T. And Gordon, M. (2001) . "The antioxidant activity and stability of the phenolic fraction of green olives and extra virgin olive oil." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.81, no.14, pp.1391-1396.

@article{article, author={NURAY GÜZELER And author={MH Gordon}, title={The antioxidant activity and stability of the phenolic fraction of green olives and extra virgin olive oil}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, year=2001, pages={1391-1396} }