BAKIR, S. Et Al. 2014. Evaluating the In Vitro Bioavailability of Different Types of Vinegar.. 3rd International Conference on Food Digestion , (Wageningen, Netherlands), 1.

BAKIR, S., BOYACIOĞLU, D., ÇAPANOĞLU GÜVEN, E., & TOYDEMİR, G., (2014). Evaluating the In Vitro Bioavailability of Different Types of Vinegar. . 3rd International Conference on Food Digestion (pp.1). Wageningen, Netherlands

BAKIR, SENA Et Al. "Evaluating the In Vitro Bioavailability of Different Types of Vinegar.," 3rd International Conference on Food Digestion, Wageningen, Netherlands, 2014

BAKIR, SENA Et Al. "Evaluating the In Vitro Bioavailability of Different Types of Vinegar.." 3rd International Conference on Food Digestion , Wageningen, Netherlands, pp.1, 2014

BAKIR, S. Et Al. (2014) . "Evaluating the In Vitro Bioavailability of Different Types of Vinegar.." 3rd International Conference on Food Digestion , Wageningen, Netherlands, p.1.

@conferencepaper{conferencepaper, author={SENA BAKIR Et Al. }, title={Evaluating the In Vitro Bioavailability of Different Types of Vinegar.}, congress name={3rd International Conference on Food Digestion}, city={Wageningen}, country={Netherlands}, year={2014}, pages={1} }