Tomas, M. Et Al. 2019. Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes in tomato sauce. TURKISH JOURNAL OF AGRICULTURE AND FORESTRY , vol.43, no.5 , 478-484.

Tomas, M., SAĞDIÇ, O., Çatalkaya, G., Kahveci, D., & Capanoglu, E., (2019). Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes in tomato sauce. TURKISH JOURNAL OF AGRICULTURE AND FORESTRY , vol.43, no.5, 478-484.

Tomas, Merve Et Al. "Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes in tomato sauce," TURKISH JOURNAL OF AGRICULTURE AND FORESTRY , vol.43, no.5, 478-484, 2019

Tomas, Merve Et Al. "Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes in tomato sauce." TURKISH JOURNAL OF AGRICULTURE AND FORESTRY , vol.43, no.5, pp.478-484, 2019

Tomas, M. Et Al. (2019) . "Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes in tomato sauce." TURKISH JOURNAL OF AGRICULTURE AND FORESTRY , vol.43, no.5, pp.478-484.

@article{article, author={Merve Tomas Et Al. }, title={Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes in tomato sauce}, journal={TURKISH JOURNAL OF AGRICULTURE AND FORESTRY}, year=2019, pages={478-484} }