Demirel 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.

Demirel 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.

Demirel 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

Demirel 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

Demirel 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} }