YÜCEL, S. Et Al. 2017. Influence of baking and extraction methods on the fatty acids and antioxidant activity of the poisonousmushroom tricholoma terreum from Turkey. 10th World Congress onNutrition Food Sciences , (Osaka, Japan).

YÜCEL, S., ÖZTÜRK, M., TERZIOGLU, P., & Çetintaş, Y., (2017). Influence of baking and extraction methods on the fatty acids and antioxidant activity of the poisonousmushroom tricholoma terreum from Turkey . 10th World Congress onNutrition Food Sciences, Osaka, Japan

YÜCEL, Sevil Et Al. "Influence of baking and extraction methods on the fatty acids and antioxidant activity of the poisonousmushroom tricholoma terreum from Turkey," 10th World Congress onNutrition Food Sciences, Osaka, Japan, 2017

YÜCEL, Sevil Et Al. "Influence of baking and extraction methods on the fatty acids and antioxidant activity of the poisonousmushroom tricholoma terreum from Turkey." 10th World Congress onNutrition Food Sciences , Osaka, Japan, 2017

YÜCEL, S. Et Al. (2017) . "Influence of baking and extraction methods on the fatty acids and antioxidant activity of the poisonousmushroom tricholoma terreum from Turkey." 10th World Congress onNutrition Food Sciences , Osaka, Japan.

@conferencepaper{conferencepaper, author={Sevil YÜCEL Et Al. }, title={Influence of baking and extraction methods on the fatty acids and antioxidant activity of the poisonousmushroom tricholoma terreum from Turkey}, congress name={10th World Congress onNutrition Food Sciences}, city={Osaka}, country={Japan}, year={2017}}