Bakir, S. Et Al. 2016. Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES , vol.17 .

Bakir, S., Toydemir, G., Boyacioglu, D., Beekwilder, J., & Çapanoğlu Güven, E., (2016). Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES , vol.17.

Bakir, SENA Et Al. "Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility," INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES , vol.17, 2016

Bakir, SENA Et Al. "Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility." INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES , vol.17, 2016

Bakir, S. Et Al. (2016) . "Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility." INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES , vol.17.

@article{article, author={SENA BAKIR Et Al. }, title={Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility}, journal={INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES}, year=2016}