Z. Kalaycıoğlu Et Al. , "Antioxidant activities, aliphatic organic acid and sugar contents of Anatolian bee bread: characterization by principal component analysis," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.5, pp.1351-1361, 2023
Kalaycıoğlu, Z. Et Al. 2023. Antioxidant activities, aliphatic organic acid and sugar contents of Anatolian bee bread: characterization by principal component analysis. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.5 , 1351-1361.
Kalaycıoğlu, Z., DEMİR KANBUR, E., KOLAYLI, S., & Berker, F. B., (2023). Antioxidant activities, aliphatic organic acid and sugar contents of Anatolian bee bread: characterization by principal component analysis. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.5, 1351-1361.
Kalaycıoğlu, Zeynep Et Al. "Antioxidant activities, aliphatic organic acid and sugar contents of Anatolian bee bread: characterization by principal component analysis," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.5, 1351-1361, 2023
Kalaycıoğlu, Zeynep Et Al. "Antioxidant activities, aliphatic organic acid and sugar contents of Anatolian bee bread: characterization by principal component analysis." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.5, pp.1351-1361, 2023
Kalaycıoğlu, Z. Et Al. (2023) . "Antioxidant activities, aliphatic organic acid and sugar contents of Anatolian bee bread: characterization by principal component analysis." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.5, pp.1351-1361.
@article{article, author={Zeynep Kalaycıoğlu Et Al. }, title={Antioxidant activities, aliphatic organic acid and sugar contents of Anatolian bee bread: characterization by principal component analysis}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2023, pages={1351-1361} }