Yaşar, B. Et Al. 2022. Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.30 , 100618.

Yaşar, B., Kutlu, G., & Törnük, F., (2022). Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.30, 100618.

Yaşar, Bahar, Gözde Kutlu, And Fatih TÖRNÜK. "Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions," INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.30, 100618, 2022

Yaşar, Bahar Et Al. "Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions." INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.30, pp.100618, 2022

Yaşar, B. Kutlu, G. And Törnük, F. (2022) . "Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions." INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.30, p.100618.

@article{article, author={Bahar Yaşar Et Al. }, title={Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions}, journal={INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE}, year=2022, pages={100618} }