DEMİREL ÖZBEK, Y. And SARAL, Ö. 2023. The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla). CZECH JOURNAL OF FOOD SCIENCES , vol.41, no.5 , 375-381.

DEMİREL ÖZBEK, Y., & SARAL, Ö., (2023). The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla). CZECH JOURNAL OF FOOD SCIENCES , vol.41, no.5, 375-381.

DEMİREL ÖZBEK, YAĞMUR, And ÖZLEM SARAL. "The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla)," CZECH JOURNAL OF FOOD SCIENCES , vol.41, no.5, 375-381, 2023

DEMİREL ÖZBEK, YAĞMUR D. And SARAL, ÖZLEM. "The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla)." CZECH JOURNAL OF FOOD SCIENCES , vol.41, no.5, pp.375-381, 2023

DEMİREL ÖZBEK, Y. And SARAL, Ö. (2023) . "The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla)." CZECH JOURNAL OF FOOD SCIENCES , vol.41, no.5, pp.375-381.

@article{article, author={YAĞMUR DEMİREL ÖZBEK And author={ÖZLEM SARAL}, title={The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla)}, journal={CZECH JOURNAL OF FOOD SCIENCES}, year=2023, pages={375-381} }