YILDIRIM, R. M. Et Al. 2017. Modeling of Bioactive Compound Content of Different Tea Bags: Effect of Steeping Temperature and Time. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.1 .

YILDIRIM, R. M., ÖZÜLKÜ, G., TOKER, Ö. S., Baslar, M., DURAK, M. Z., & SAĞDIÇ, O., (2017). Modeling of Bioactive Compound Content of Different Tea Bags: Effect of Steeping Temperature and Time. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.1.

YILDIRIM, Ruşen Et Al. "Modeling of Bioactive Compound Content of Different Tea Bags: Effect of Steeping Temperature and Time," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.1, 2017

YILDIRIM, Ruşen M. Et Al. "Modeling of Bioactive Compound Content of Different Tea Bags: Effect of Steeping Temperature and Time." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.1, 2017

YILDIRIM, R. M. Et Al. (2017) . "Modeling of Bioactive Compound Content of Different Tea Bags: Effect of Steeping Temperature and Time." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.1.

@article{article, author={Ruşen METİN YILDIRIM Et Al. }, title={Modeling of Bioactive Compound Content of Different Tea Bags: Effect of Steeping Temperature and Time}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2017}